Potatoes, CV. Alpha, were sorted (specific gravity), peeled, cut, and blanched at four temperatures (55—70°C) for several times (0—60 min.) before frying in vegetable oil (200°C, 4 min). Multiple puncture (raw potatoes) and single puncture and Texture Profile Analysis (TPA) of French-fries were used. Limpness angle and oil retention (Carver press) were also evaluated. Firmness and some TPA parameters (chewiness, cohesiveness) were increased (>200%) by blanch. Limpness and oil content were reduced by treatment. Improvement of French-fries texture resulted after blanching for 30—45 min. at 60—65°C.