A french fry product of low calorie content is prepared by dipping blanched potato strips in a solution containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips containing the solution residue are panfried for a maximum time of 40 seconds at 320.degree.-335.degree. F., or alternatively sprayed with a fine coat of hot oil, and then frozen. Upon reconstitution, the product contains at least 10% less calories than a conventional french fry and as much as 45% less calories.