The aim of this study was to investigate the influence of potato slices (7, 9, 11 mm- Queen Anne variety) fried in palm oil in a fryer set at 190°C, for different periods of time (6, 8, 11 min) on the acrylamide level and color parameters of French fries. The experimental samples were prepared by the SPE technique and analyzed in terms of acrylamide content by GC-MS/MS. Results showed that the acrylamide content is significantly affected by the size of the potato slices and by the frying times: for 6 min of frying it varied from 222.90 µg/kg (7 mm) to 217.81 µg/kg (9 mm) and 192.36 µg/kg (11 mm), respectively; for 8 min of frying it ranged from: 842.44 µg/kg (7 mm) to 416.23 µg/kg (9 mm) and 343.19 µg/kg (11 mm); for 11 min of frying it was between 2636.06 µg/kg (7 mm), 1114.41 µg/kg (9 mm) and 906.70 µg/kg (11 mm), respectively. A reduction in the acrylamide level was obtained by about 14%, 59%, 66% for 6, 8, 11 min of frying at the size of 11 mm, compared to those divided at the size of 7 mm. The acrylamide formation in French fries was significantly reduced with larger the size of the potato slices and with shorter periods of frying. When increasing the potato slice size, positive linear correlations were obtained between the acrylamide level and the color parameters a* and b* (R² = 0.54 - 0.99) and negative linear correlations with the color parameter L* (R² = 0.684- 0.998).