Method of making dehydrated potato

A process for dehydrating potato pieces from the tuber of the potato Solanum tuberosum to form substantially oil free dried potatoes with the tissue cells together in the same relative relationship as during life, said process comprising peeling the potatoes, subdividing them into pieces having a thickness between about 1/16 and 1/2 inch, blanching the potatoes in steam or water for sufficient time to bring the internal temperature up to at least about 150.degree. F. but without causing the complete cooking of the potatoes, cooling and rinsing the potatoes to bring the internal temperature thereof to about 80.degree. F. or below, drying the potatoes with microwave energy and simultaneously exposing the potatoes in heated air at 75.degree. F or above to which moisture has been added to bring the initial relative humidity to at least 83%, said heated air having motion relative to said potatoes and being supplied in sufficient quantity to bring the final moisture content of the potato to 12% or less and maintaining the potatoes in an oil free condition throughout the process.