When you make french fries to freeze at home, you need to soak them in water twice. The first time is in cold water to keep them from turning an ugly brown during preparation. The next time is in a combination of boiling and then cold water using a process called blanching to preserve their flavor, color and texture while frozen. While neither is a difficult task, good timing is necessary during the second soaking to make sure you do not soak the nutritional value, especially the vitamin C content, out of your fries.
Soak While Preparing
Step 1
Fill a large mixing bowl with cold water.
Step 2
Peel one potato, if desired. Cut the raw potato into slices and then french fry strips. Add the raw french fries to the bowl as you work and let them soak as you slice and cut the remaining potatoes.
Step 3
Set the bowl in your refrigerator for up to 12 hours if you will not be freezing the fries immediately.
Soak for Freezing
Step 1
Fill a blanching or stock pot with 1 gallon of water for every 1 lb. of french fries. Fill the second mixing bowl with cold water.
Step 2
Set the blanching pot on your stove and bring the water to a full boil over high heat.
Step 3
Transfer the raw fries from the cold soaking water to a blanching or wire basket using a large slotted spoon. The number of fries you add to the basket at one time depends on the size of each french fry, but you should not add so many fries that the water cannot return to a full boil within one minute.
Step 4
Submerge the basket of fries in the boiling water, cover the pot and wait for the water to return to a full boil. Once it does, let the fries soak in the boiling water for 2 minutes.
Step 5
Remove the french fries from the boiling water and empty the basket into the bowl of cold water. Soak the fries in the cold water for another 2 minutes.
Step 6
Transfer the cooled fries, using a slotted spoon, onto a few layers of paper towels to drain. Pat the french fries dry with a few more paper towels.
Step 7
Add the french fries to airtight containers or plastic freezer bags. Freeze for up to two months.
Tips and Warnings
- Keep the cold soaking water for both steps at 60 degrees Fahrenheit or colder. Refill the bowl as necessary or add 1 lb. of ice to each gallon of water to keep it cold.
Things You'll Need
- 2 large mixing bowls
- peeler (optional)
- whole potatoes
- knife
- blanching or stock pot with a lid
- wire basket
- slotted spoon
- paper towels
- freezer containers or plastic food bags
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