Spuds and Stuff

Since I mentioned in a previous post about making my own frozen french fries, I though I would give you an overview of the process.

After voluntelling my DH to peel 30 pounds of spuds that I got on sale, I proceeded to push them through the fry chopper resulting in near perfect fry shaped taters. I tossed a bunch in a bag that was coated in oil and sprinkled a generous amount of sea salt followed by a good shake. I applied an additional coating of non stick spray on the cookie sheets to ensure they did not stick and after baking them at 425 for approx 10 min there was no sign of fusion to the tray. After the first batch I found that flash freezing them overnight produced the best results and they slid easily into a bag destined for the deep freeze. From frozen the fries can be cooked in a 425 oven for 15-20 min or until heated through and slightly golden.

One of the major problems I encountered was that I did not have enough cookie sheets to keep the production line going. After cooking two sheets of fries I should have had two more sheets lined up to cook. Additionally, I did not have adequate space in my freezer to flash freeze them. For this reason I would do 2 batches of 4 sheets each over the course of 3 days.

Final verdict - these were a great deal of work to prepare but once served they were a huge success. You could easily mix up the seasonings and try a Cajun or chili pepper and Parmesan cheese combination. What a healthy, frugal way to have frozen french fries made from scratch.