French fries are one of the most famous potato products that are mainly produced by deep-frying. Deep-fat frying is referred to immersion of food in hot edible oil at temperature higher than water boiling point. This process is preferred due to its unique organoleptic characteristics and low cost at large-scale production. Modeling of frying process is necessary for design and optimization. Many studies in the recent years have followed the goal of developing the mathematical models describing heat, moisture and fat transfers during deep-fat frying process. The aim of this study is determination of moisture and heat transfer coefficients and modeling the moisture and heat transfer for blanched and pre-dried French fries during deep-fat frying. Firstly, potatoes of Agria variety were cut into strips with dimension of 0.8 0.8 cm after being washed and peeled. The potato strips were blanched at 70 °C adjusted distilled water for 10 minutes, Then pre-dried at shelf dryer at hot air velocity 1m/s with temperature of 70±0.5 °C until being achieved to humidity of 75% (wet basis). To measure, temperature profile, two thermocouple were inserted at both surface and center of strip and were fried with 4 other strips at oil with temperature 160, 175 and 190 °C for 5 minutes. Heat transfer coefficient at surface was done determined by measuring temperature at unsteady state (Newton law) with two different methods. So, Aluminum strip alone and with 4 other potato strips putted at oil. The results showed that heat transfer coefficient amounts at surface in temperature range of 160-190 °C were 182-221 W/m 2 °C and 383-658 W/m 2 °C respectively. Heat transfer coefficient at surface was a time dependent parameter that achieved maximum during frying. Also, this maximum amount enhance with oil temperature increasing. Moisture transfer coefficient and moisture content of potato strip were also determined during differential frying times. Results showed that moisture transfer coefficient at surface and moisture diffusion in temperature range of 160-190 °C is 2.28×10 -5 -3.96×10 -5 m/s and 0.90×10 -8 -1.43×10 -8 m 2 /s respectively. Also, the temperature dependence of moisture transfer coefficient and moisture diffusion coefficient were described by Arrhenus equatioan. In order to model moisture and heat transfer during frying, a numerical model with three part of crust, core and interface were developed based on Fick law and Fourier law solution using "MATLAB" software separately. It was assumed that thermo physical properties of crust and core were different and the outcome of output and input heat at interface is consumed for water evaporation. Finally, to verify the developed model, the temperature and moisture contents profile of potato strip were determined and compared with predicted values by model. The obtained good correlation between predicted profiles and measured values revealed that developed model is sufficiently reliable. Keywords : Heat Transfer, Moisture Transfer, Crust, French Fries, Frying, Potato, Modeling.