frozen pre-fried potatoes are mainly destined for snack food services, and have recently been incorporated in homes. the most commonly used method for their preparation is frying, which is characterized by the absorption of lipids and less labile nutrient loss, which may contribute to the preservation of vitamin c over other methods of cooking. the purpose of this study is to compare the content of vitamin c and fats in a variety of pre-fried and fresh potatoes, fried in olive oil and in sunflower oil. four varieties of frozen pre-fried industrial potatoes were used; thin sliced, thick sliced, brave and barbecue as well as a variety of fresh potatoes monalisa. the results obtained from the frying baths, both olive and sunflower, show significant differences in the content of vitamin c and total fats in fried potatoes. the fried potatoes monalisa showed lower fat content and higher content of vitamin c than the industrial potatoes. it was shown that the "surface-volume relation" factor of the potatoes influences the magnitude of impregnation of fat and the loss of vitamin c due to thermal destruction while frying. a better preservation of vitamin c in potatoes fried in olive was observed.