Abstract: A process for producing highly palatable french fried potatoes which are prepared for serving by a short reheating period in a conventional deep fat fryer is disclosed. The potato strips closely simulate the color, texture, aroma, flavor, mouthfeel and total eating experience of state of the art french fries prepared for serving in fast food restaurants by deep fat frying. The process includes dust-coating blanched potato strips with granules derived from potato products, and thereafter finish frying the dust-coated potato strips in fat or oil until the moisture content of the potato strips is from about 34 to about 42 percent by weight. Thereafter, the potato strips are reheated by frying in a conventional deep fat fryer for a relatively short period of time, i.e., about 20 seconds. The finish fried potato strips have from about 30 to about 37 percent by weight moisture content.