Method for preparing a potato product for finish-frying, processing line therefor and such a potato product for finish-frying

A method for preparing a potato product for finish-frying, comprising the steps of:

• supplying a quantity of potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg;
• washing, peeling and cutting the supplied potatoes to form a basic potato product;
• blanching the basic potato product to form a blanched potato product;
• drying the blanched potato product;
• applying a coating to the blanched and dried potato product to form a coated potato product;
• and
• pre-frying the coated potato product to form a pre-fried potato product,
• wherein the steps provide a potato product having a dry substance percentage after coating and pre-frying and before finish-frying in the range of 29.1-34.2%, and wherein the energetic value is in the range of 100-120 kCal/100 g after coating and pre-frying and before finish-frying, wherein the coating composition is provided with a composition comprising by weight relative to the weight of the composition:
• 30-60% modified starch comprising high amylose starch;
• 20-30% flour;
• 5-20% dextrin;
• 2-10% unmodified starch;
• and
• 0.01-2% carbonate.