100_4630aWe love french fries, but we don’t like the cost of frozen store bought ones–or all of the icky chemicals that come with them.

We never buy store bought frozen french fries anymore.  Now, I prepare them specifically for the freezer, and we can pull out the amount we want on the night we want them.  They are just as convenient as store bought, but cheaper and healthier!  Bonus!

If you’d like to make your own french fries that can be conveniently frozen for later use, here’s what you need to do:

Freezer Friendly Homemade French Fries

Ingredients

Potatoes
Olive Oil
Salt
Optional–Add other seasonings such as garlic powder, onion powder, cumin or oregano

Directions

Preheat the oven to 400 degrees.

Peel and wash as many potatoes as you would like. (I use about 6 to 8.)

100_4536Cut each potato in half lengthwise and then cut into strips.  (To save on time, I cut them into steak cut fries.)

Put all the potatoe strips into a bowl, sprinkle salt on top and cover with a good dose of olive oil. If you’re adding optional ingredients, now is the time to do so.100_4538

Use enough oil so that each potato strip has some oil on it, but don’t put too much or the texture won’t be right.  There shouldn’t be a lot of extra oil in the bowl.
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Pour onto a baking sheet and bake for 10 minutes.  (If you’re eating them on the day you’re making them, bake for 20 minutes instead.)
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Remove from oven and cool completely.

Freeze individually on a clean baking sheet.

Then place in a zip lock bag.

When You’re Ready to Eat Them from the Freezer

When you’re ready to eat them, toss the frozen fries on a clean baking sheet.

Bake at 400 degrees for 10 to 15 minutes until the fries are soft and heated through.

Enjoy!

I shared this post at Tempt My Tummy Tuesday, The Gathering Spot #49, Slightly Indulgent Tuesday, Kids in the Kitchen, Try a New Recipe Tuesday, Delicious Dish Tuesday, How to Tuesdays, Waste Not Want Not Wednesday, Gluten Free Wednesdays, Allergy Free Wednesday, Welcome Home Wednesday, Tasty Traditions, Gluten Free Fridays.

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