Minimal processing of potatoes was studied by using different treatments of cut potatoes in combination with modified atmosphere packaging. Different packaging materials and peeling methods were evaluated. An L-cysteine (0.5%) and citric acid (2%) mixture prevented browning of potatoes effectively. Active modification of the atmosphere inside the package was necessary to achieve extended shelf-life. Nitrogen flushing was more effective than other gas treatments with a highly permeable multilayered polyolefin packaging material. Hand peeling and lye peeling resulted in better quality, but abrasion peeling was undesirable for fresh potatoes. The shelf-life of the minimally processed products could be extended to nearly 3 wk under refrigerated storage.