You know how you get to the bottom of a bag of potatoes & all that's left are soft, wrinkled, sprouting balls of sadness? Those are the PERFECT potatoes to make fries with. Which you can then FREEZE.
Today you're going to learn what to do with old, soft potatoes. The ones that are wrinkled and sprouting at the bottom of the bag or bin. They're not only perfectly safe to eat - they're the BEST potatoes you can use to make french fries.
Why?
Because wrinkled potatoes are wrinkled because they're drying out. And dry potatoes make the best fries.
Ergo - wrinkled, sprouting potatoes make the finest french fries around.
And today you're learning how to make EMERGENCY FROZEN FRENCH FRIES with them.
Throughout my entire high school career I ate the exact same thing for lunch. Every day. Every single day I exploded out of math class so I could get to the cafeteria to order "Large fries with gravy please".
Anyone I went to school with will be able to confirm this fact. Sometimes people would chip in (heh) to buy me more fries just to see how many I could eat.
In high school, whenever I walked anywhere, I was accompanied by an aroma-cloud of Obsession with notes of starch and smoky grease.
When I realized last week that I had half a basket of potatoes from my garden haul starting to wrinkle and sprout I knew it was time to save them for future use. If you take a look here you'll understand how it is I end up with extra potatoes.
So I made frozen french fries.
Let's do it.
It'll be this easy:
Table of Contents
Ingredients
- Sprouting, wrinkled potatoes* (or low moisture potatoes)
- Fat/oil for frying
*slightly soft, wrinkled potatoes are what you want. NOT rotting, mushy potatoes.
Instructions
You can either cook these fries immediately or partially cook them and turn them into your own big bag of frozen french fries. 🍟
Grab your potatoes & peel them.
Cut fries into whatever thickness you like.
Keep them soaked under water as you go.
Would you like to save this stuff?
We'll email you this post, so you can refer to it later.
Drain, dry & fry one batch at a time.
Deep fry until the fries are barely turning golden.
Drain on paper towels then put in a food safe container & freeze.
THIS is how your partly cooked homemade fries (ON THE LEFT) should look compared to the raw potatoes (ON THE RIGHT). They have a dry skin that's formed, are just *starting* to turn colour but are still soft and pliable.
TO COOK FROM FROZEN
- Heat oven to 425 F.
- Drop a handful of fries (or however many you want) onto an ungreased baking sheet and bake for 10 minutes.
- STIR / FLIP fries and bake another 5 minutes or until done.
TO COOK IMMEDIATELY
- After partial cooking the fries at 325 F, remove from oil and set aside on paper towels.
- Increase oil temperature to 375 F, and cook fries for a second time for a few minutes until golden and crispy.
If you want to make the reallyyyyyy Perfect French Fry you can go even further by boiling the chips first, but with wrinkled potatoes you can eliminate the boiling step because the potatoes are already softish inside.
Yet another win for the the old and wrinkled. Soon we will take over the world.
The length of time you bake your fries will depend on how many fries you're cooking. Lots of fries means you'll have to increase the length of time you cook them. Just eyeball them. When they're golden and crispy they're done.
Substituting
You don't have to have access to pathetic potatoes to make great fries. Like I said, dry / low moisture potatoes are what make good fries.
There are a quite a few varieties that have these qualities.
POTATO REFERENCE TABLE
| 🥔 | Low starch / High moisture | High starch / Low moisture |
|---|---|---|
| Type | Red, New, Fingerling | Russet, Idaho, Yukon |
| Texture | Waxy & firm, keeps shape | Floury & soft, prone to crumbling |
| Cooking | Best for boiling & roasting | Best for frying, baking & mashing |
| Uses | Salads, soups, & stews | French fries, hash browns & mashed potatoes |
These come out perfectly crispy and greasy after you pull them out of the oven. They're just like you fried them. Because you did.
Why I don't use an air fryer.
And no, I don't use an air fryer for two reasons.
- I don't fry a ton of foods, but when I do, I want a grease fried food, not an air fried one.
- I don't have room to store one.
- I could spend that money on potatoes.
Lessons learned today
- 🥔 Wrinkled, soft, sprouting potatoes are still good to eat and even better for certain things like french fries.
- 🍟 Fry homemade french fries FIRST at 325 F & then again at 375 F. The first cook softens the potato and releases moisture. The second cook, browns them and makes 'em crispy.
- 🥶 Homemade fries can be FROZEN after the first cook and pulled out later to finish in the oven.
Serve with salt and a smile.
Mary Martin
I also ate the exact same thing for lunch every day of my Freshman year of high school. Maybe that's why I enjoy your blog so much. Thanks.
Karen
Was it french fries or something less grease filled? ~ karen!
Mary Martin
I'm ashamed to say it was a Captain Crunch ice cream bar.
Karen
Pftt. No shame in that. I think it shows character. ~ karen!
Jan in Waterdown
I ate a fudgesicle every day in highschool and at McMaster U. in Hamilton, I switched to fresh chocolate eclairs from Weil’s Bakery in Westdale. 🤤 My mouth is watering now just thinking about them. Best eclairs anywhere!
Mary W
I have to agree with Julia Child who said nothing would ever beat McDonald's french fries. I don't like fast foods but do love their crispy fries. So now, sweet Karen, you have revealed the secret. I'd heard that they double fried their fries but didn't really understand it. I need to try it myself which means I will once again be fighting weight gain as I'm totally temptation vulnerable.
Karen
Cut the fries thin enough (about 1/4") and heavily salt them after cooking and you'll have your very own McDonalds fries. ~ karen!
C
Can you do this without a deep fryer?
Karen
Hi C. You can either use oil in a pot to act as a deep fryer, or you can dry the fries with a towel and then toss them in oil before baking them in the oven. You'd have to bake them at 425 for about half an hour. (deep fried is always better and crispier but the oven works too) ~ karen!
Judy Myers
Do you cut out the "eyes" first?
Karen
Hi Judy. No need. You just have to peel them. And really you don't even need to do that, but a peeled fry is always a crispier fry. ~ karen!
Randy P
And 'of course' I threw out 4-5 taters the other day because they were looking like a science experiment. But I think they'd already gone over to the mushy, sad state of affairs. Great tip on the double fry method. The only way to get a nice crisp french fry. I admit to equally liking ketchup or mayonaise with my fries.
Kevin Pillay
Hello,we Jump Youth Mission is a registered charity in South AFrica,NPO 105-042 PBO 930045058.we have financial problems to sustain the org,so we are looking of doning stuffs that can sustian the work,so one of the project is to make frozen chips and sell door to door and local market,we raise money for org and provide job at the same time.can u please share what use to preservate it and keep it fresh and taste.thank and God Bless
Karen
Hi Kevin - There are no preservatives used in these french fries. They're really only meant for home use. But they should stay fresh tasting if kept frozen for up to 6 months. Good luck! ~ karen
Nathan
How about freezing them after the boil but before the first fry? Then thaw and fry or bake later? Would that work?
Susan
O.K. Karen. I see right off the bat that you are a complete and total comedienne. AND I FRIGGIN LOVE YOU!! I was reading the perfect French fry recipe and when you said "I will punch you in the vagina" I was done. I politely bookmarked your site (to be sure), closed my computer, put a cold towel on my forehead and lay down. Where have you and your French fry recipes been all of my life? Keep 'em coming! You are appreciated.
Karen
Well now I feel pressure. I'll surely never write another funny thing. ~ karen!
Amanda
How long can the french fries stay frozen before they go bad?
Karen
Hi Amanda - A long time. The only thing you have to worry about is them getting that "freezer" taste if they aren't wrapped well enough. After 6 months or so they won't be "bad", they'll just be poorer quality. ~ karen!
mel mccarthy
Thank you so much for this post. It's perfect (and I've looked through many a DIY frozen french fry recipe to find quick allergy-free alternatives). Love that you share how to make the perfect fry as well & Your photos are gorgeous.
Karen
Thanks Mel! You're one of the few who doesn't think my french fry antics are insane. :) ~ karen!
sherri
I don't know what it is about Canadian high schools and fries with gravy.
That was my regular lunchtime feast too....
Brenda
I just usd your iPhone tip to take a screen shot of your maple dressing (on my ipad) so I don't have to hunt for it later when I want to make it. I think I'm going to start doing this for recipes I see from now on. Its a twofer: using your tip to get your recipe!
Karen
Well, that's a bonus isn't it? ~ k
Nancy
OK Ladies..I am eating a late lunch today while reading this..I'm going to be throwing up broccoli cheese soup soon..lol
Jacqueline
Fricken' genius. That is all.
Karen
Thank you. I thought so too, LOL! ~ karen
Carla s.
I did a search for your maple syrup dressing but nothing came up. Any suggestions ? Sounds yummy ! Have to see it.
Karen
Here you go .. https://www.theartofdoingstuff.com/spring-mix-salad-with-spiced-pecans-and-maple-dressing/ ~ karen
Carla s.
Hey wait a minute ! What maple syrup dressing ? I must have missed that one or it was before my time .
Tess
I don't like french fries enough to go to such trouble. Is it just me? BTW, who, for the love of God, won the randomized "caption this" hatchet tea towel?
Karen
Announced tomorrow. ~ k
Melody Madden
Boo Hoo .. I don't have a deep fryer maybe time to invest in one but then I would be eating french fries all the time .. not so great for the waistline. I did call it the caf and our caf's speciality was meatpies with fries and gravy .... soooo good