Sides: Frozen French Fries
Source of Recipe
The Tightwad Times
List of Ingredients
Baking potatoes
Olive oil
Recipe
Homemade French fries have a short storage life, so use them within 2
months.
Deep frying method: You can partially deep fry potatoes and they freeze
much better than fully-cooked ones. This is similar to blanching, but
you do it in the deep-fryer instead. Use bakers or all-purpose potatoes,
not new/red. For best results, use mature potatoes you have stored for
at least 30 days outside the refrigerator. Unstored or refrigerated
potatoes have a higher sugar content will brown excessively and will be
less attractive.
To make frozen French fries, pare and cut potatoes lengthwise into 3/8
inch strips. Rinse in cold water to remove surface starch. Dry
thoroughly on a towel. Fry strips in deep fat or oil at 360 degrees
about 4 minutes or until cooked, but not browned. Remove from fat and
drain on absorbent paper. Cool and then flash-freeze and bag them up.
Oven prep method: Peel baking potatoes and cut in to french fries or
steak wedges. Shake the raw french fries in a little olive oil and cajun
seasoning, (this is easy in a big plastic bag) then bake till just
browned, cool. "Flash freeze" (set on the cookie sheet they are baked on
in the freezer until they are frozen solid). Scoop them off with a
spatula and store in 5 quart ice cream buckets or zippered plastic
baggies, pressing out extra air. Shake out only what you need for
reheating.
When you use them, you can:
Fry in deep fat without thawing.
For skillet crisping, brown the French fries in one tablespoon of oil.
To finish in the oven, fully preheat your oven to 475 egrees. To heat
them up, spread frozen potatoes apart on a cookie sheet in a single
layer, bake in a preheated 475 degree oven for about 15 minutes, they
get crispy. For a very large amount, turn the oven to 425 degrees.
These days many people replace catsup with ranch dressing.
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