Colored and/or flavored frozen french fried potato product and method of making

A prepared colored French fried potato product comprising:

• potato pieces which have been passed through a colored batter solution containing food grade color to coat the potato pieces and impart color to the potato pieces, and subsequently fried;
• the food grade color in the batter solution being selected from the group consisting of, individually or in combination, xanthine, monoazo, pyrazolone, triphenylmethane, indigoid color compounds and aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.

A prepared sweet flavored French fried potato product comprising:

• potato pieces produced through addition of an artificial sweetener to impart a sweet taste to the potato product and subsequently fried and wherein the potato pieces also contain a food grade color selected from the group consisting of, individually or in combination, xanthine, monoazo, pyrazolone, triphenylmethane, indigoid color compounds and aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.

A method for preparing a potato product comprising:

• producing potato pieces having a desired shape from potatoes;
• and
• passing the potato pieces through a flour-based or starch-based batter solution containing a food grade color selected from the group consisting of, individually or in combination, xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.

A prepared colored French fried potato product comprising:

• potato pieces which have been passed through a colored flour-based or starch-based batter solution containing food grade color to coat the potato pieces and impart color to the potato pieces, and subsequently fried;
• the food grade color in the batter solution being selected from the group consisting of, individually or in combination, xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts of xanthine, monoazo, pyrazolone, triphenylmethane and indigoid color compounds extended on a substratum of alumina hydrate.