Application of microwave drying method in the process of pre-drying potato strips before frying can determine French fries quality to much higher degree, than convective methods. The aim of the work was determination of the effect of the method and degree of pre-drying potato strips after blanching on fat content in French fries and their mechanical and organoleptic properties. It was stated that the pre-drying applied to French fries resulted in decreased fat absorption, during I stage of frying, regardless drying method used and more satisfactory results were obtained at dehydration by 1-3%. French fries pre-dried by microwave methods characterized better organoleptic properties than the ones pre-dried by convective method. French fries became harder as the degree of pre-drying of potato strips increased and pre-drying according to convective method proved to be the least advantageous for French fries texture. Microwave drying at magnetrons power level 480W occurred to be the most appropriate method of French fries pre-drying before frying.