Abstract: This invention is directed to improved process for treating whole unpeeled potatoes and other root stock vegetables prior to the freezing thereof so that when the frozen potatoes are reconstituted by heating they have the appearance, texture and taste closely matching those of such vegetables which have been baked in a conventional fashion. The improved process comprises heating the vegetables at a temperature from about 200 to 300.degree. F. for a period of from 2 to 40 minutes with an edible oil on the surface thereof. This step may be followed by a second treatment at a temperature of about 185.degree. F. to 220.degree. F. The potatoe may then be frozen at a temperature of about -30.degree. to -60.degree. F. and stored at freezing temperatures for long periods without any detrimental effects on the taste, texture or appearance of the potato when it is reconstituted by heating.

Abstract: This invention is a method of making frozen potato patties which can be final cooked in a wide variety of ways to provide potato patties having excellent taste and texture and handling characteristics. The processing comprises cutting up fresh potatoes into relatively large chunks with a minimum dimension of about 1/4 inch, cooking the chunks in water or steam at about 170.degree.-220.degree. F., cooking the partially cooked chunks in oil at about 300.degree.-375.degree. F., mixing the chunks with an aqueous solution of starches or gums, forming into a patty and then freezing. For patties which are to be final cooked by microwave heating or by toasting, it is preferred to further oil cook the patties after forming and then freeze them or, alternately, to freeze the patties after forming, further cook them in oil and then refreeze them.