Potatoes with high-reducing sugar content taken directly from cold storage (4.5 C) and cut into 3/8-inch-square, 3-inch-long strips, were immersed in liquid nitrogen or dichlorodifluoromethane (−30.5 C or−79 C) for 3 to 15 sec and then leached for 5 min in water at 50 C. It was found that by using this method of freezing and leaching light colored strips could be finish-fried from Red La Soda, Russet Burbank, and Norchip varieties without conditioning. Finished-fries prepared by water-leaching only were usually too dark.