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Homemade French Fries

Homemade French Fries - A great way to save money and healthier too!

Homemade French Fries are a great way to save money.   By making your own french fries not only do you save big but you are also to provide your family with a non processed version of french fries.  I like to stock up on bags of potatoes at the store when they are on sale. Then I take an afternoon and make these french fries and store them in the freezer for when I need them. My boys like them better than the store bought frozen bag ones and I like that it is a lot cheaper to make them than to buy them.

Homemade French Fries - A great way to save money and healthier too!

You will be amazed at how easy it is to make these and if you are like me you will never buy them again 😉 Homemade French Fries – A great way to save money and healthier too!

Homemade French Fries

Print Recipe

Ingredients

  • potatoes peeled and sliced to your preference of style
  • pot of boiling water
  • baking sheet
  • ziploc bags

Instructions

  • Peel and slice potatoes to your preference of frie style.
  • Place fries in boiling water and boil for 6 minutes.
  • While fries are boiling label bags with date and French Fries.
  • Once fries are done boiling place in strainer.
  • Next put them on baking sheet making sure they do not touch.
  • Place in freezer uncovered for an hour.
  • Then pull them out and place in baggies and store in freezer for up to 6 months.
  • To prepare them: Place on baking sheet and bake in 350 degree oven for 10-12 minutes or until crispy. You can also use a deep fryer - Just heat oil to 350 and fry 3-4 minutes.

Be sure to check out these other Homemade/Freezer Ideas:

Homemade Sweet Potato Fries

Make Your Own Freezer Pancakes :: Freezer Cooking

Meatloaf in a Muffin Tin

Freezer Cooking :: Homemade Breakfast Burritos

How to Make Homemade Pumpkin Puree

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30 Comments

    1. Once fries are done boiling place in strainer (you don’t place in ice water). Next put them on baking sheet making sure they do not touch. Place in freezer uncovered for an hour.
      Then pull them out and place in baggies and store in freezer for up to 6 months.

  1. Great idea! I want to try this but am wondering….when you bake them do you use any oil at all? Either mixed with the fries or on the pan?

      1. You don’t even spray the baking pan with Pam or something, so the fries don’t stick? Most commercial fries have a light oil coating on them, mostly preventing this occurence, but I’m having a hard time imaging plain potatoes sitting on a hot metal pan and not sticking. Is it because it’s only 10-12 mins baking time, not enough tiime to stick, but they would if you want them crispier and leave them in longer? Even at 350, most things don’t brown/crisp up at 10 minutes. What would happen if you DID spray Pam on the pan? I don’t think I would want to coat them with oil because I want to avoid soft baked potato wedges style potatoes and really, really want to make crispy fries. Does the style of baking pan matter (glass, metal, etc?) The picture above shows what appears to be very crispy fries, and if that’s from this recipe, perhaps I just should do it as written and see for myself with whatever proper pan I should be using? (I hate cookie sheets, they fall off!)

  2. I have a question. I’ve done my potato wedges but found if I leave them in 6 minutes like the recipe states, they start falling apart. I’m afraid if I leave my fries in the 6 minutes, I won’t have anything but pieces. Does anyone have this issue? Should I just blanch them for 3 minutes?

  3. 2 stars
    I’m reading multiple ways of doing this and the boil time keeps getting higher. One method says 2 minutes, another is 3, another is 4, another is 5 and now we’re up to 6 minutes! Where does one get the truth?

  4. 3 stars
    They are okay but I’m going to have either increase the oven temperature to 400 or increase the time to over 20 minutes. It might be a high altitude thing.

  5. For those with mushy issues, I do things a little differently: I don’t boil them, I steam them until tender, blanch them in ice water, pat them dry, then freeze them on a baking sheet for about 6 hours, then I bag them up. Contrary to my normal common sense, for these types of fries, I do not rinse the starch off – the steam option actually makes the outside gooey (while cooking the inside).. that goo is the starch, and when baked at 400 degrees, the starch on the outside makes them nice and crispy.

    1. Thank you, Andy, for clarifying the recipe. I appreciate you taking the time to explain. I was planning on streaming up a bunch of fries in my Instant Pot, then freezing them. ☺️

  6. 5 stars
    Thank you!! I’m doing exactly as you said!! Thank you for an excellent recipe, I was trying to figure out what to do with a surplus of potatoes!!

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