This objective of this study was to evaluate the kinetics of mass transfer, microstructural development, the impact of freezing method (Unfrozen, -18 degrees C, -82 degrees C and N-2 ) and storage (0-4 months) on the quality of finish-fried parfried-frozen potato strips. Frying parfried potato between 170 and 190 degrees C showed significant (P < 0.05) effect on fat uptake. Up to 20% fat was absorbed by the product post-frying while surface oil decreased and matrix oil increased. Freezing at -82 degrees C reduced the amount of oil absorbed compared to other freezing methods. Textural property of finished fried potato strip was significantly (P < 0.05) impacted after storage for 4 months. Color determination showed a significant (P < 0.05) change in the finish-fried products compared to the parfried. Scanning electron microscopy provided a visual chronicle of changes in the structure of potato during pre and post freezing and frying processes. (C) 2017 Elsevier Ltd. All rights reserved.