Blade assembly and method of making cut food products

A method of preparing a potato-based food product, the method comprising:

• cutting potatoes into slices having first and second major surfaces, the first surface having a plurality of ridges and grooves extending in a first direction, and the second surface having a plurality of ridges and grooves extending in a direction transverse to the first direction, the potato slices having an interior surrounded by an exterior surface, each point in the interior being no more than a predetermined distance from a point on the exterior surface;
• blanching the potato slices;
• dipping the blanched potato slices in a solution to prevent nonenzymic oxidation of the potato slices;
• drying the potato slices;
• parfrying the potato slices;
• packaging the parfried potato slices;
• and
• cooking the parfried potato slices without frying, thereby obtaining a cooked potato product having a crispy outer layer and a creamy interior,
• wherein each ridge has a longitudinal peak,
• wherein a ratio of a distance between the peak of one ridge on the first surface and the peak of a next adjacent ridge on the first surface to the depth of the groves on the first surface is between about 2.90 and about 3.36;
• and
• wherein the predetermined distance is between about 0.055 inches and about 0.175 inches.