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How to Blanch & Freeze Potatoes for French Fries

by
author image M.H. Dyer
M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.
How to Blanch & Freeze Potatoes for French Fries
Homemade fries are worth the extra effort. Photo Credit Shaiith/iStock/Getty Images

Blanching and freezing potatoes for French fries is a simple process. Blanching is the process of scalding vegetables to halt the action of naturally-occurring enzymes present in all vegetables. Keep a batch of blanched fries in the freezer and you'll be prepared for unexpected dinner guests or to satisfy a sudden craving for French fries. Large potatoes such as Russets or Irish potatoes are best for French fries, as the potatoes have a higher starch content, resulting in French fries that are crispy, golden brown outside and fluffy and tender inside.

Step 1

Scrub the potatoes under running water, using a stiff vegetable brush. You can peel the potatoes, but leaving the peels intact increases the nutritional content, as many of the vitamins and minerals are in the skin.

Step 2

Place each potato on a cutting board. Use a chef's knife to cut the potatoes into strips about 3/8 inch to 1/2 inch in diameter.

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Step 3

Rinse the French fries; and dry them with paper towels.

Step 4

Coat a baking pan lightly with nonstick cooking spray or vegetable oil. Preheat your oven to 450 degrees F.

Step 5

Arrange the French fries on the baking pan. Blanch the fries, turning occasionally, until the fries are light golden brown.

Step 6

Cool the fries quickly by placing them in the refrigerator. Place the cooled fries in an airtight freezer container or a plastic freezer bag.

Step 7

Place the container in the freezer immediately. Use the fries within two months.

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