Introduction: The demand for safe and nutritious food has been growing worldwide, together with the use of quick and practical preparation products. Objective: In this context, the objective of the present study was the formulation, microbiological analysis and nutritional composition of a functional pre-roast product similar to potato smile. Methods: Three formulations based on potatoes with different concentrations of oats and flaxseed were developed, (BFL) formulation being 20% flaxseed (BFA) with 20% oatmeal and (BFLA) with 10% flaxseed and 10 % Of oats. The commercial smile potato (BC) was used as reference in the analyzes. A microbiological analysis of the products developed was carried out, analyzing Bacillus cereus, Thermotolerant Coliform at 45 ° C, Staphylococcus aureus and Salmonella spp. The nutritional composition of the formulations were calculated. Results: Microbiological data showed that the products developed presented results compatible with those required by legislation. In relation to the nutritional composition, it was found that for carbohydrate and lipids the formulations did not differ much between them, being BC (32g and 6g), BFL (21g and 7.2g), BFA (26g and 2.1g) And BFLA (23.2 g and 4.7 g) respectively for 100 g of sample, for protein, fibers and sodium, a difference between the formulations and the commercial product was observed, with BC (2 g, 0.7 g and 0.31) and for BF (14.8g, 8g and 0.1), BFA (14.8g, 2.7g and 0.1) and BFLA (14.8g, 5.4g and 0.1) respectively for 100g of sample. For fatty acids it was verified that the linseed has a high amount of α linolenic, therefore the formulations containing this ingredient presented levels of alpha-linolenic of 4.2g for BFL and 2.1g for BFLA. Conclusion: The production of functional potato showed that it has its nutritional composition with greater beneficial in relation to the commercial product.