Osmotic dehydration as a pretreatment before frying in order to produce low-fat french fries was examined. A relationship between frying kinetics and the type of solution used for osmotic dehydration before frying of french fries has been developed. The effect of osmotic dehydration on the structural properties (apparent density, true density, specific volume and internal porosity) and color parameters (lightness, a, b) of french fries was also investigated. Four types of solutions (sugar, NaCl, maltodextrine 12 and maltodextrine 21) were used. The results showed that osmotic pretreatment has a significant effect on oil uptake and moisture loss of french fries, as well as on the structural properties and color parameters of french fries. Osmotic dehydration pretreatment decreases oil and moisture content of french fries, while the porosity and intermit of color increased.