You can make frozen French fried potatoes at home. The mealy type potato is best. Use mature potatoes you have stored for at least 30 days. Potatoes with 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. Do not overload the French fry basket. If you do, the fat temperature will drop and the potatoes will absorb more fat. Use just enough potatoes to cover the bottom of the basket.
Cool French fried strips to room temperature and pack in cartons or other airtight containers. Seal, freeze and store at 0 degrees or lower. Homemade French fries have a short storage life, so use them within 2 to 3 months.
When you use them, fry in deep fat without thawing. For skillet crisping, brown the French fries in one tablespoon of oil. A 475 F oven may be used to finish cooking and browning.
For hashed browned potatoes, prepare as you would to serve. Brown only to the brown-and-serve stage, cool and package for freezing. Store frozen for one to 2 months. When you want to use them, finish cooking and browning as for regular preparation.
Source: Source: NDSU Extension Service Nutrition Specialists
I have made hash browns for camping trips by simply shredding or chopping potatoes and parboiling them in salted water and a shot of lemon juice or vinegar to prevent browning. Drain well, dry on paper towel and place on cookie sheets in the freezer until frozen solid then in freezer bags for however many servings you think you will need. Once frozen, they pack well and keep other items cold. But they will need to be used within 2 days. They thaw quickly with other items and could probably go longer depending on your refrigeration. But they won't turn dark. Just fry up as you would at home.
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