FREEZING POTATOES FOR FRENCH FRIES RECIPES

Steps:

• Scrub your potatoes, peel, rinse well, and pat dry with a kitchen towel.
• Fill a large bowl with cold water.
• Cut the potatoes into 1/2-inch fry shapes. Place the cut potatoes in the bowl of cold water as you work.
• Bring a large pot of water to a boil over high heat. While the pot is heating up, fill a large bowl with cold water and ice.
• Working in batches, blanch your fries by dropping them into the boiling water. Boil each batch for 2 to 5 minutes, or until the interiors are soft.
• Remove the blanched fries and drop them into the ice water. Let cool for at least 15-minutes.
• Remove and dry well with a clean kitchen towel.
• Lay the blanched fries out in a single layer on a parchment lined sheet pan and flash freeze for about 1 hour.
• Once frozen, place the frozen fries in a zipper bag, and store for up to 3 months in the freezer. Keep the fries frozen until you cook them.

Steps:

• Peel and cut: Rinse the potatoes and pat dry. Peel the potatoes, if desired. Cut the potatoes into 1/2-inch-thick sticks or your desired thickness.
• Blanch: Bring the water and salt to a boil over medium-high heat in a large pot. Add 1/4 of the potatoes and cook for 2 minutes. While the potatoes are cooking, prepare a large bowl of ice water. Use tongs or a slotted spoon to immediately move the blanched potatoes to the ice water bath. Repeat with blanching and cooling the remaining potatoes in 3 more batches.
• Dry: Drain the chilled potatoes from the ice bath and lay them out in a single layer on paper towels or a clean kitchen towel. Pat with more towels to dry completely. Place the fries and oil in a clean, dry large bowl and toss to combine.
• Freeze: Place the fries in a single layer on a parchment paper-lined rimmed baking sheet and freeze until solid, 6 hours or overnight.
• Bag and store: Transfer the frozen fries to a gallon zip-top freezer bag. Label the bag with the contents and baking instructions and store in the freezer.
• Bake: When ready to cook, bake on a rimmed baking sheet on the middle rack of a 425°F oven until golden-brown, flipping the fries halfway through, 20 to 25 minutes total.