Tuesday, September 28, 2010
By now you know that I love freezer cooking. The convenience is worth all of the time it takes to make a ton of meals in a short amount of time! Well, since I have been canning and freezing just about everything I could get my hands on I thought I would try potatoes too. I did not grown my own but they are sometimes on really good sales at the stores and while I try to do organic as much as possible I haven't quite converted to organic potatoes (I know I should). I bought 20 lbs. the other day and used 10 for baked potatoes and such and then I used the other 10 for freezer fries.
I had read on a few sites that if you cut the fries and leave them to soak in water for 24 hours it would make them more crispy. So I did that. I also did not want to fry my fries in all that grease so I thought I would bake them. It was so easy. Here is what I did:
1. Peel (or don't peel) your potatoes and cut them into fries (I just did the best I could on this as I don't have a fry cutter).
2. Soak in water for 24 hours.
3. Preheat oven to 425 degrees. Drain and rinse. Toss fries with olive oil and salt (I don't measure I just toss it until it coats them but not too much).
4. Spread fries on a jelly roll pan or other cookie sheet (make sure the pan is coated with cooking spray or rubbed with olive oil so they don't stick). Here is my great tip - I put them on my Silpat baking mat. If you don't have one you should get one (or two or three).
5. Bake at 425 degrees for 35-40 minutes. I like my fries really crsipy so I bake them longer.
6. Cool and then stick the pan in the freezer and flash freeze the fries. Once the fries are frozen take them off of the baking mat (or you could use foil) and put them in gallon size freezer bags.
7. To reheat just take the fries out of the freezer and put them back on the baking mats on the cookie sheets and reheat them in the oven at 425 degrees for about 20 minutes.
There you have it - homemade freezer fries and healthier too!
Tammy’s Recipes for more kitchen tips
Tempt My Tummy Tuesday at Blessed with Grace