The present investigation was carried out to study the effect of pre-treatment on physical properties of fresh and fried potato finger chips. Experiments were conducted to develop the potato French fries using five treatments and different types of oil for frying. Pre-treatments are blanching with 3%Nacl, 0.5% KMS, 3% NaCl+0.5% KMS and 0.5% CaCl2 and frying with three different type of oil (mustard oil, refined oil, sunflower oil,) frying at 50-200 sec. The fried French fries packed into aluminum foil, HDPE packaging. On the basis of results revealed the following conclusions were drawn. Mass transfer phenomena, water loss and oil uptake take place during frying of potato strips can be described by an empirical first order kinetic model. Water loss and oil uptake phenomena are getting more intense at higher temperatures and thinner sample. The rates of both mass transfer phenomena that take place during the frying of potato strips decrease due to the drying or osmotic pretreatment before frying. French fries soaked in a 3% NaCl solution usually resulted in the reduction of oil uptake by at least 10% compared to the non-pre-treated samples. Blanching in hot water usually decreased the yellowness of the final products, compared to non-pretreated samples. In overall study and sensory evaluation, the treatment viz., 3% NaCl + 0.5% KMS at 90ºc for 3 min gives best result among other. The potato having high dry matter content are recommended for the preparation of French fries and chips which is also associated with crispness and reduced oil uptake.