Did I ever tell you about the time I threw up a ball of grease? I think I did. It’s a good story. I’ll tell it again.
Throughout my entire high school career I ate the exact same thing for lunch. Every day. Every single day.
At noon, or whenever the bell went off that allowed me to run screaming from math class, I’d head to the cafeteria. Not “the caf”. I’m not a word shortener. I do not go to the caf. to get some fab. veg. for your info. I do not.
No, exploded out of math class to get to the cafeteria to order “Large fries with gravy please“. Sometimes people would chip in to buy lots of plates of fries to see just how many I could eat. ‘Course I could never tell them, what with my trouble with math but in my fry induced sweat I could usually mutter out “Big ‘mount of fries. Lot of fries in my belly”. Then I’d pass out.
Well, you can imagine the toll this took on my belly after 5 years of doing this. 5 years of “Large fries with gravy please“. Somewhere in the last month of grade 13 (yes … we had grade 13 then) I came home from school, marched upstairs and thew up a hard ball of grease.
That is the end of my story. Good one, eh?
Probably not the best choice to lead into a post about making and eating french fries but I like to be unpredictable that way.
I still eat french fries and I still love t hem with all my heart. A little grease vomit isn’t going to turn me off these gems of the food world.
Last week I showed you how to make The Perfect French Fry. Today I’m going to show you a little trick you can do with them.
Follow the first few steps in making The Perfect French Fry. Cut them, boil them, give them their first fry.
Then, instead of cooling the fries and deep frying them again … lay them out on a baking sheet and freeze them. Once they’re hard, take them off the baking sheet and stick them in a bag, bucket or box.
Like so …
Then … when you’re hankering for some french fries just pull them out of the freezer and bake in the oven at 425 for 15 minutes, flip em, and bake for 10 minutes more.
The length of time you bake them 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 brown and crispy they’re done. Brown + Crispy = Done. See? I’m good at math.
They’ll come out hot and crispy with a fluffy interior. (because you prepared them the special way I taught you in The Perfect French Fry post.
You can also throw them in the deep fryer for a couple of minutes, instead of baking them in the oven, but I’ve done it both ways and for some bizarre reason, the ones cooked in the oven turn out just as well.
Homemade Frozen French Fries. You’re welcome.
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
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
How about freezing them after the boil but before the first fry? Then thaw and fry or bake later? Would that work?
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.
Well now I feel pressure. I’ll surely never write another funny thing. ~ karen!
How long can the french fries stay frozen before they go bad?
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!
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.
Thanks Mel! You’re one of the few who doesn’t think my french fry antics are insane. :) ~ karen!
I don’t know what it is about Canadian high schools and fries with gravy.
That was my regular lunchtime feast too….
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!
Well, that’s a bonus isn’t it? ~ k
OK Ladies..I am eating a late lunch today while reading this..I’m going to be throwing up broccoli cheese soup soon..lol
Fricken’ genius. That is all.
Thank you. I thought so too, LOL! ~ karen
I did a search for your maple syrup dressing but nothing came up. Any suggestions ? Sounds yummy ! Have to see it.
Here you go .. https://www.theartofdoingstuff.com/spring-mix-salad-with-spiced-pecans-and-maple-dressing/ ~ karen
Hey wait a minute ! What maple syrup dressing ? I must have missed that one or it was before my time .
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?
Announced tomorrow. ~ k
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