Really appreciate the tip about the double-bagging things. Gonna start doing that. And I'm thinking that if you put the date on the inner bag, then you could keep reusing the outer bag. That way, double-bagging won't cost any more than single-bagging. And now . . . I'm hungry for French fries! Great video, Great Lakes! God bless.
All your trial and error has given us great information here thank you, especially cutting the ends of the potatoes to help the cutter! My arthritic hands were struggling 👌🏽
This is a great video. You explained everything very well. I will be using your method when I make my jojo potato wedges for the freezer. Thank you!! ❤️
I lucked into a few 10lb bags of potatoes at a really good price. I made 10lbs into freezer fries yesterday. I just hand cut them into steak fries, blanched and soaked again in cold water in the sink. I just put the fries into a freezer bag, sprayed some olive oil in there, shook them well and put the bag in the freezer. I plan to try some tonight and I will see how they did! If they did well I have another bag I can turn into fries.
Looks very yummy. And by making your own freezer fries, You are making healthier fries by using either Olive oil or Avocado oil plus any seasoning of your choice. This is a great idea. Thanks for sharing this healthy tip.
if you don't have a vacuum sealer but want to seal those ziploc bags you can, slide the zip across to almost closed then pop a drinking straw in, then you suck the air out and, whilst still sucking, pull the straw out and zip the zipper fully closed. it's not as good as the sealer but works and won't crush the food inside. also works with a sealer if you have the tube attachment, just don't take all the air out, just stop before it crushes the food.
To get most of the air out of the zip lock bag you could just use a straw, stuck in one side of the bag. zip lock up to the straw, suck the air out, pull the straw out, and quickly seal. or again, zip the bag to almost closed and submerge the bag in water slow toward the open point and seal it. The water will put pressure against the bag forcing most of the air out. Or you could just double bag them. 😉lol TYFS, excellent demonstration and explanation.
TH-cam directed me to one of those WikiHow videos before this so now I have potatoes that were blanched for 7 minutes in my freezer 😅. Guess it's a good thing I got potatoes left
I liked your video on the french fries freezing method but the blanching and all seems like a lot more work , is it not possible to just get your potatoes washed and peeled and sliced and just freeze them in 2 bags without the blanching process ?
You can do it that way, but you'll end up having to thaw them out later, and then double-fry them. If you want to just fry once straight from frozen, they have to be par-cooked (either by blanching or a first fry prior to freezing).
hypothetically😉😉 if you grew waaay to many potatoes and had a couple hundred pounds....what would you do ? edit-- just got to the end, I'm guessing you'd do the do the "par fry" thing? Never done it before, but I do a turkey every year. I assume there is no need to pre oil when doing that?
I assume so, but I'm not completely sure. I haven't really used an air fryer for much of anything, but I keep hearing that you can cook anything in them. So....probably?
@@GreatLakesPrepping we actually just bought it for my sister's birthday in September and it's still in it's box .. if we use the air fryer I'll come back and let you know how it went.
Buying frozen fries from the store might be a preferable option for you then. The french fry factory has already par-cooked them so you only have to cook them once from frozen.
@@steponmemommy9323 The purpose of blanching is to break down starch which can reduce the shelf life of frozen foods. cooking oil has a limited life anyway, ive never had such problems. i dont wash chips before deep frying because the water can cause the oil to spit and boil up. Ive recently started to microwave veg instead of blanching. it cuts the need for added water which can cause the veg to stick together in the freezer.
Never use olive oil to deep fry anything. It's a low smoke point oil and it will be a disaster. The other oils you mentioned are fine, but the average person isn't going to pour a $40 gallon of avocado oil into a deep fryer.
Thank you for your comment. Here at Great Lakes Country, we value you as a customer, and strive to ensure that your experience is worth every penny you paid for it.
An alternative to double frying is to single fry to a light brown then airfry till golden brown. They will lose some of the oil and get crispy that way.
Really appreciate the tip about the double-bagging things. Gonna start doing that. And I'm thinking that if you put the date on the inner bag, then you could keep reusing the outer bag. That way, double-bagging won't cost any more than single-bagging. And now . . . I'm hungry for French fries! Great video, Great Lakes! God bless.
All your trial and error has given us great information here thank you, especially cutting the ends of the potatoes to help the cutter! My arthritic hands were struggling 👌🏽
Clear instructions. Especially liked your tip that they need to be double-fried.
This is very well explained. I also appreciate showing how you cook them at the end. Thank you!
The set of pots that fit the same strainer is genius
Thanks! Though one of the pots is just my big stock pot that the strainer happens to fit into.
Perfect and to the point. Exactly the information i wanted. Thank you and God Bless!
Great video. I would just add a light dusting of corn starch before frying to make them crunchier.☺
This is a great video. You explained everything very well. I will be using your method when I make my jojo potato wedges for the freezer.
Thank you!! ❤️
Thank you so much for sharing this easy wonderful ideas, it will surely help me a lot in preserving my own french fries at a very affordable cost❤
Thank you for this! I’m going back and forth with my husband about this. You’ve proved me right!!!❤
Appreciate the video and I always double bag anything that isn't vacuum sealed.
Very good video, and thank you for all the tips
thank you seems like an easy recipe I would try
Thanks bro love from India
I lucked into a few 10lb bags of potatoes at a really good price. I made 10lbs into freezer fries yesterday. I just hand cut them into steak fries, blanched and soaked again in cold water in the sink. I just put the fries into a freezer bag, sprayed some olive oil in there, shook them well and put the bag in the freezer. I plan to try some tonight and I will see how they did! If they did well I have another bag I can turn into fries.
You probably should have dried them off off first. Just like with searing a steak, there needs to be as little moisture as possible.
@@laissezfairelashlee Agreed! I plan to not skip that step in the future
Don’t forget about the breakfast potatoes 🔥
Thanks a lot.
I have learnt a lot.
Keep it 💯
Looks very yummy. And by making your own freezer fries, You are making healthier fries by using either Olive oil or Avocado oil plus any seasoning of your choice. This is a great idea. Thanks for sharing this healthy tip.
Thank you from Dearborn Heights, MI
Ok, thanks for the info
Very good excellent
Thanks for this!
Very informative
Can I use other potatoes?
if you don't have a vacuum sealer but want to seal those ziploc bags you can, slide the zip across to almost closed then pop a drinking straw in, then you suck the air out and, whilst still sucking, pull the straw out and zip the zipper fully closed. it's not as good as the sealer but works and won't crush the food inside.
also works with a sealer if you have the tube attachment, just don't take all the air out, just stop before it crushes the food.
yes, stainless Yeti straw works best.
Sir please tell me how long we can keep in the freezer
Months. Maybe years. As with anything, taste and texture will eventually start to be affected after a few months.
Thanks I'm from srilanka
Humm, new baking sheets.Must be newbie
Have you never purchased new baking sheets? Kind of a strange assumption.
To get most of the air out of the zip lock bag you could just use a straw, stuck in one side
of the bag. zip lock up to the straw, suck the air out, pull the straw out, and quickly seal.
or again, zip the bag to almost closed and submerge the bag in water slow toward the open
point and seal it. The water will put pressure against the bag forcing most of the air out.
Or you could just double bag them. 😉lol
TYFS, excellent demonstration and explanation.
You can put the whole potato in water if you want to keep it from oxidizing while preping them for cutting
Not sure what vac seal you have, but you can pulse vac anything, even bread and not crush anything.
Could this method be used for sweet potato fries too? 🤔
No
I just drop my fry's in my Broaster for 5 minutes and they come out cripy af :) Not everyone has a Broaster tho. like your channel btw
Hi
Can you cook these in the airfryer?
Thanks
I would assume you could
You can yes indeed, I made them and use the air fryer only :)
TH-cam directed me to one of those WikiHow videos before this so now I have potatoes that were blanched for 7 minutes in my freezer 😅. Guess it's a good thing I got potatoes left
Great video! Very helpful! Can you share the link for your strainer pot(s)?? Thank you! 🙂
Thanks Steph. It's been a long time since I bought it, but I think it's the same as this one: amzn.to/3FmPX2j
I liked your video on the french fries freezing method but the blanching and all seems like a lot more work , is it not possible to just get your potatoes washed and peeled and sliced and just freeze them in 2 bags without the blanching process ?
You can do it that way, but you'll end up having to thaw them out later, and then double-fry them. If you want to just fry once straight from frozen, they have to be par-cooked (either by blanching or a first fry prior to freezing).
may I ask why the light coating of oil is required?
Keeps the fries from rusting
Keeps the surface of the fries slick, so that the fries are less likely to stick together.
If you don’t mind my asking, what is the purpose of putting oil on them? Does it preserve them longer?
Keeps the surface of the fries slick, so that the fries are less likely to stick together.
I swear I went to high school with you!
Maybe you did? Send me a message and perhaps we can find out
www.greatlakescountry.com/contact-us/
hypothetically😉😉 if you grew waaay to many potatoes and had a couple hundred pounds....what would you do ?
edit-- just got to the end, I'm guessing you'd do the do the "par fry" thing? Never done it before, but I do a turkey every year. I assume there is no need to pre oil when doing that?
Very helpful and gourmet tips. Thanks!
Now I want fries. Lol. When I'm feeling better I wanna make these.
Stupid question, can these be done in the air fryer?
I assume so, but I'm not completely sure. I haven't really used an air fryer for much of anything, but I keep hearing that you can cook anything in them. So....probably?
@@GreatLakesPrepping we actually just bought it for my sister's birthday in September and it's still in it's box .. if we use the air fryer I'll come back and let you know how it went.
@@GreatLakesPreppingyes u can use an air fryer!
Yes indeed, I make this style of fries in the air fryer on the weekly :)
does it take longer to cook them from frozen vs fresh ?
Yes, but not by a whole lot. It's very convenient to fry them directly from frozen.
@@GreatLakesPrepping cool. I'm planning on freezing a years worth >_
You take the peels off you’re taking all the antioxidants and vitamins right off.
They're deep-fried potatoes. The "health food" ship has already sailed.
They look delicious, but I don't have days to prepare potato's starting to get soft , way to much time and steps just for fries
Buying frozen fries from the store might be a preferable option for you then. The french fry factory has already par-cooked them so you only have to cook them once from frozen.
Nice hat
instead of blanching, just deep fry for 2 minutes, then cool and freeze.
I thought about doing it that way, but I'm concerned that without some type of water soak that the excess starch will bleed over into the frying oil.
@@steponmemommy9323 The purpose of blanching is to break down starch which can reduce the shelf life of frozen foods. cooking oil has a limited life anyway, ive never had such problems. i dont wash chips before deep frying because the water can cause the oil to spit and boil up.
Ive recently started to microwave veg instead of blanching. it cuts the need for added water which can cause the veg to stick together in the freezer.
I have done it like this video and I have deep fried it. I like the deep fry way better because the fries get darker when reheating.
do not use vegetable oil or canola or soy oil...anything that is gmo...use avocado oil, peanute oil or olive oil...
Never use olive oil to deep fry anything. It's a low smoke point oil and it will be a disaster. The other oils you mentioned are fine, but the average person isn't going to pour a $40 gallon of avocado oil into a deep fryer.
this is so stupid
Thank you for your comment. Here at Great Lakes Country, we value you as a customer, and strive to ensure that your experience is worth every penny you paid for it.
How so?
An alternative to double frying is to single fry to a light brown then airfry till golden brown. They will lose some of the oil and get crispy that way.
This is the best frozen fry video I've seen.
Thanks, I appreciate it!