Method for preparing dried, uncooked potato slices

A method of producing dehydrated uncooked potatoes specially suited for making French fries comprising peeling, washing and cutting potatoes to form potato slices of suitable shape for forming French fries, blanching said potato slices to form blanched uncooked potato slices suitable for drying, and subjecting said blanched potato slices to a vacuum microwave drying step wherein said blanched potato slices are subjected to a vacuum at a negative pressure of at least 20 inches of mercury (Hg) while applying microwave energy at a rate to inhibit shrinkage of the blanched potato slices without significantly deteriorating the structural integrity of the blanched potato slices by over expansion of the blanched potato slices and to prepare blanched, dried and uncooked potato slices having a water activity (Aw) of no more than 0.85.