Method of making French fry-style products and composition thereof.

A method of making a frozen French fries-style food product containing from about 4.0% to about 8.0% protein, from about 55.0% to about 70.0% moisture from about 2.5% to about 5.0% fat, and from about 0.25% to about 0.50% fibers, made from a composition comprising the steps of:

• steam-peeling whole raw potatoes comprising 60.0% to 80.0% by weight of said composition and selectively cooking said whole raw potatoes in at least one of:
• steamed, hot water, or a combination thereof, cooling and mashing said cooled potatoes to form a potato dough, transferring said dough inside a blending device;
• selectively treating whole beans comprising from about 10.0% to about 30.0% by weight of said composition by at least one of:
• soaking said beans in water, cooking said beans in boiling water, or a combination thereof, and further draining said beans, wherein said beans are further transferred to a mixing apparatus to form a bean dough;
• and
• forming a homogeneous dry pre-mix by mixing together:
• proteinacious flour comprising 2.5% to 5.0% by weight of said composition, starch containing material comprising 2.5% to 5.0% by weight of said composition, and a plurality of micro-ingredients comprising at least one of:
• salt, glycerides, spices, flavoring agents, food grade color, calcium phosphate-dibasic, and antioxidant agents, wherein said micro-ingredients comprise 1.5% to 4.0% by weight of said composition.