The purpose of the current study was investigation of the effects of blanching and frying process on quality (color, texture, reducing sugars, moisture and oil content) of potato strips of Agria variety. For this purpose, potatoes were cut into strips after being washed and peeled. Strips of group 1 were blanched for 120 minutes in distilled water at temperatures of 50, 60, 70, 80 and 90 in two sub-groups of without diffusion and with diffusion. Strips of group 2 were fried in hot oil at temperatures of 160, 175 and 190 after being blanched for 10 minutes at 70 and then pre-dried at 70 with air velocity of 1 until mean moisture content of 75%. The aforementioned quality characteristics were measured at different blanching times and frying times. Then kinetic of quality characteristics were studied and appropriate mathematical models were selected for their description. The results of the research were analyzed in perfect random statistical plan with factorial test and LSD mean comparison (P 0.01). The results showed that increasing blanching temperature increases diffusion of reducing sugars and generation of these sugars due to enzymatic starch hydrolysis decreases with temperature increase. No sugar generations were observed at temperatures of 80 and 90 . Generation of reducing sugars increased diffusion coefficient of sugars significantly. The effective diffusivity of reducing sugars was calculated in temperature range of 50-90 to be 1.45-5.13×10 -10 . Increasing the blanching time reduced colorimetric factors and tissue firmness significantly. Increasing the frying temperatures increased a * , b * factors, oil uptake and decreased L * factor, moisture and reducing sugar content of strips. Increasing of frying temperature also reduced core firmness and intensifying the process of crust development. The final fried product was comprised of a soft core and a hard crust.The reducing sugar content of strips during frying followed an exponential kinetic. A product with desired quality could be obtained by 10 minutse of blanching at 70 and 5 minutes of frying at 160