Freezer Cooking – Homemade French Fries

I love freezer cooking. This is the time of year when we are lucky enough to have a bounty of fruits and vegetables all around us. I can’t wait to can, freeze, and preserve it all. New potatoes have just come into season – here is a way you can save time, money and effort by making up a batch of fries to enjoy later. We used a 10lb bag, and that generated enough fries for about 5 family meals. If you have a fry cutter, or mandolin, that makes this job much easier. I used the Borner VBlade, since it does a good job on fries (and no, they are not sponsoring this post!).

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First, wash (and peel) your potatoes. I didnt peel these, because the skin is really thin, and I opted to leave it on. Cut off any bad spots or bruising.

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Get your knife, fry cutter or mandolin ready and start cutting. Get a bowl of cold water ready to dump the fries into as you cut them to prevent discoloration. In the meantime, start boiling a pot of water (half full) on the stove for the next step.

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Once you have cut all the fries, dump about 4 cups into the pot of boiling water and blanch for 2 minutes. While they are blanching, prepare another bowl of cold water. Dump a few ice cubes in there if you have some to help keep the water nice and cold.

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Once they have blanched for 2 minutes, use a slotted spoon to fish them out and dump them in your ice water.

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Drain them from the ice water, pat dry and lay them out on a cookie sheet. Put them in the freezer for an hour, and then pack into freezer safe bags. When you are ready to make them, simply lay the frozen fries out on a greased cookie sheet, bake at 425 for 30-40 minutes. Season to taste. Enjoy!