Abstract: An improved process is provided for preparing parfried and frozen French fry potato strips for reconstitution for consumption by finish frying wherein the finish fry time period is substantially reduced. French fry potato strips which have been initially processed to a parfried and preferably frozen state, for example, in accordance with U.S. Pat. No. 3,397,993, are subjected to a hot air impingement step including exposure to relatively high velocity air at a selected temperature and for a controlled time period to achieve a rapid yet controlled reduction in strip moisture content and to texturize the outer skin surfaces of the strips without frying. The strips are then frozen and stored awaiting rapid reconstitution by finish frying in hot oil within a substantially reduced frying time, with the reconstituted strips exhibiting substantially optimum taste, color, and textural characteristics.

Abstract: A method of shaping potato dough into elongated strips comprises feeding a mass of dough from a hopper between a feed roller and a parallel die roller of a continuous rotary shaper. The feed roller forces the dough into annular channels in the die roller to form a plurality of dough strips. The dough strips are continuously released from the die roller onto a conveyor belt driven by an adjustable pressure roller in direct rolling pressure commnication with the die roller.