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The purpose of this investigation was to determine the influence of various stages of French fries processing on the contents of glycoalkaloids and nitrates in potatoes. The material for the study comprised samples of two potato varieties, Santana and Innowator, collected from nine stages of a French fries production line. Based on the results of the research carried out, it was found that the processes applied during French fries production had a significant influence on the decrease in glycoalkaloid (chaconine and solanine) and nitrate contents in both intermediate products and the final product in comparison with the raw material. The highest amounts of glycoalkaloids and nitrates were removed during peeling, blanching and frying. In the processed potatoes the ratio of chaconine to solanine decreased. French fries ready for consumption contained only 3-8% of the glycoalkaloids and 5-6% of the nitrates found in the raw material.

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