Process for making microwavable French fries

1. A process for making elongated potato pieces adapted for microwave reconstitution comprising the steps of:

processing elongated potato pieces to a total solids in the range of 40 to 50% by weight;

freezing the elongated potato pieces;

applying oil to the frozen potato pieces, where the oil is solid at temperatures at and below 32° F. and is liquid at temperatures at and above 50° F.; and then

coating the frozen potato pieces with encapsulated salt so that the oil adheres the encapsulated salt to the potato pieces, where the encapsulated salt comprises 0.8 to 1.5% by weight of the potato pieces.

2. The process of claim 1 wherein the elongated potato pieces are processed to a total solids of 42.5% by weight.

3. The process of claim 1 further including the step of packaging the elongated potato pieces in a carton having two microwave susceptor surfaces.

4. The process of claim 1 wherein the step of applying oil to the frozen potato pieces applies a coating of about 1% by weight of oil.

5. The process of claim 4 wherein the step of applying oil includes the steps of:

tumbling frozen potato pieces; and

spraying the tumbling potato pieces with soybean oil.

6. The process of claim 1 wherein the processing to a solids content in the range of 40 to 50% by weight includes the steps of:

blanching the potato pieces;

drying the potato pieces to reduce the solids content by 10 to 15 weight percent;

parfrying the dried potato pieces at a temperature in the range of 330 to 360° F.;

equilibrating the parfried potato pieces; and

parfrying the equilibrated potato pieces at a temperature in the range of 375 to 395° F.

7. The process of claim 6 wherein the parfry steps are oil parfry steps.

8. The process of claim 1 including the step of providing elongated potato pieces having crinkle-cut longitudinal surfaces.