AbstractExamination on the Influence of Processing Conditions on the Quality of Deep‐Freeze French Fried Potatoes. In order to test qualification of German potato varieties for manufacturing of deep‐freeze French fried potatoes and the influence of processing conditions on the quality of this product, potatoes of 1971 to 1973 harvests from the regions of Rain and Soltau were examined in a 3‐year large scale test; in particular the varieties of Bintje, Datura and Hansa were chosen. The stored potatoes – after washing and peeling – were cut, blanched (whitened), pre‐fried and finally frozen. After one year of deep‐freeze storing the products were taken out, fried again and subjected to quality analysis.Colour and taste tests as well as apparent consistency have led to the result that the varieties of Bintje and Datura from both regions of cultivation are suitable for the production of French fried potatoes, whereas the variety of Hansa cannot be recommended for the production of deep‐freeze French fried potatoes. Various technological process modifications have not led to any significant improvement of the quality of French fried potatoes compared to the conventional pr