Method of preparing deep fat fried french and string potatoes

Claim 1

A PROCESS OF PRODUCING AN IMPROVED FORZEN FRENCH FIRED POTATO PRODUCT FROM RAW POTATOES COMPRISING SEGMENTING SAID POTATOES INTO STRIPS, WATER BLANCHING SAID STRIPS FOR ABOUT 3 1/2 MINUTES TO ABOUTSIX MINUTES AT A TEMPERATURE OF ROM ABOUT 155* F. TO ABOUT 165* F., OIL BLANCHING SAID STRIPS FOR FROM ABOUT 50 SECONDS TO ABOUT 90 SECONDS AT A TEMPERATURE AT FROM ABOUT 270* F. TO ABOUT 325* F., THEN FREEZING SAID STRIPS, INITALLY DEEP FAT FRYING SAID STRIPS FOR FROM ABOUT 4 MINUTES TO ABOUT 5 MINUTES AT A TEMPERATURE OF FROM ABOUT300* F., TO ABOUT 340* F., AIR COOLING SAID STRIPS FOR A TIME SUFFICIENT TO REDUCE THE TEMPERATURE OF SAID PRODUCTO TO ABOUT 120* F., AND DEEP FAT RE-FRYING SAID STRIPS FOR FROM ABOUT 1 1/2 TO ABOUT 2 MINUTES AT A TEMPERATURE OF FROM ABOUT 300* F. TO ABOUT 325* F.