SUMMARYWhen tissue was taken from finish‐fried or par‐fried potatoes not subjected to fixing or embedding, potato cells were found to be plump, and the surfaces were comparatively smooth, faintly showing the outlines of the gelatinized starch granules within. Cells from tissue that had been frozen showed reticulation, especially those from tissue frozen at ‐18°C as contrasted with tissue frozen at ‐78°C. When tissue was observed during freezing, cell separation was pronounced, as well as pushing together or shrinking of gelled starch granules, and cell distortion. When thawed, the potato cells partially recovered their original plumpness although breaks between the cells remained. Recovery of gelation was incomplete in starch granules from cells from potato tissue that had been par‐fried, frozen, and finish‐fried. A taste‐test panel preferred French‐fried potatoes frozen as an intermediate step in preparation, especially noting less cohesiveness of texture and greater te
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