A process for preparing frozen potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 which contains a hydrolyzed starch product, such as dextrin or maltodextrin. The pH of the aqueous solution is maintained within the desired range by the addition thereto of a basic alkali salt. A conventional chelating agent and reducing sugar may also be included in the aqueous solution. After contact with the aqueous solution, such as by immersion, spraying, and the like, the potato strips may be partially dried in hot air and are then frozen. The frozen potato strips are prepared for consumption by finish frying under suitable time-temperature conditions. Contacting the blanched potato strips with an aqueous solution containing a hydrolyzed starch product and having a pH in the range of 5.5-8.5 results in the production of potato strips which upon finish frying have a strong potato flavor and a crisp surface with the finish fried strips retaining their crispness for an extended period of time.