Learn how to freeze homemade french fries to not only save money but reduce inflammatory oils from your families diet. This recipe will teach you how to make your own homemade french fries from raw potatoes and freeze them so they are as convenient as the frozen fries from the grocery store.

It has always been on my to-do list to make and freeze homemade french fries. I must admit, I am not much of a french fry girl, but my husband loves them as a side with his chicken wings. So with it being a staple in our household I wanted to make it a priority to preserve.

This process takes a little bit of time, but really no effort. You can easily freeze a big batch of 40 lbs of french fries over a weekend while you complete other tasks.

A basket of whole, unpeeled potatoes on a kitchen counter.

Preparing the Perfect Homemade French Fries

The Best Potatoes For Homemade French Fries

The potato variety I made these frozen french fries with are called all-purpose potatoes. They are a mix between a starchy and waxy potato, making them the most versatile variety. I scored 40 pounds of all purpose potatoes for only $4.00, so freezing potatoes became on the top of my weekly to-do list.

So that being said, when it comes to making homemade fries, the choice of potato variety can significantly impact the texture, flavor, and overall quality of the final product.

  1. Russet Potatoes: Also known as Idaho potatoes, Russets are the classic choice for French fries due to their high starch content and low moisture levels. This combination makes them perfect for achieving crispy exteriors and fluffy interiors. Their long shape also makes them ideal for cutting into traditional fry shapes.
  2. Yukon Gold Potatoes: Yukon Golds are known for their naturally buttery flavor and slightly waxy texture, which can result in fries with a creamy interior and a golden, crispy exterior. While they have a bit more moisture than Russets, they can still produce excellent French fries, especially if you prefer a slightly denser, chewier texture.
  3. Sweet Potatoes: Sweet potatoes generally have a higher moisture content than regular potatoes, which can make achieving a crispy texture more challenging. Pre-treating sweet potato fries such as soaking the cut fries in water or blanching before frying can help reduce moisture.
Peeled potatoes in a pot of cold water

Cutting & Prepping Potatoes

Peel The Potatoes: To make your own french fries, start by peeling the skins. Remember to toss the skins in your backyard composter to feed your garden. As you are peeling the potatoes add them into a pot of cold water to stop the potatoes from browning. Once all of the potatoes are peeled, cover the pot with a lid and let the potatoes sit in the water for 2-3 hours. You can skip this option if you prefer fries that have potato skin. Be sure to wash thoroughly with a stiff bristle brush. 

Shape The Fries: Depending on what shape you would like your french fries, you will need a different tool. Below are the most common french fry shapes to choose from for your homemade french fries:

  • Standard Cut: This is the classic French fry shape, resembling thick matchsticks, typically about ¼ inch to ½ inch thick. This shape is versatile and can be adjusted in thickness for a crispier or softer texture.
  • Shoestring or Julienne: These are very thin and crispy fries, cut into matchstick shapes. Shoestring fries are usually less than ¼ inch thick. Due to their thin size, they cook quickly and offer a crunchy texture.
  • Steak Fries (Wedge Cut): These are thicker cuts of potato, often cut into large wedges. They have a higher interior to crust ratio, resulting in a softer, fluffier inside. Steak fries require a slightly longer cooking time due to their thickness.
  • Crinkle Cut: Crinkle-cut fries are cut with a serrated knife or a crinkle-cut tool, giving them a wavy appearance. This shape not only adds a fun texture but also increases the surface area, leading to more crispy edges.

We stuck to a standard cut since I purchased a handy tool for $0.50 at a yard sale last year. They are the perfect size and shape for our family’s preference.

Close-up of sliced potatoes soaking in a pot of water.

Soaking Raw French Fries

Return the now cut french fries back into the pot with fresh cold water. Put the pot in the fridge overnight with the lid on. This will help remove the starch from the potatoes resulting in crispier fries.

If you are making a large batch like I am, you will be thankful for the soaking time. After peeling 40 pounds of potatoes, I lost steam pretty quickly. The next morning you will able to cook and freeze the fries while you continue on with your day!

cut french fries drying on a kitchen towel on the counter.

Dry & Coat Cut Potatoes

The next day, strain and rinse the fries in a mesh strainer. Place the fries on a paper towel or a clean kitchen towel and pat dry. Transfer the potatoes to a cookie sheet and coat with olive oil.

Pre-Cook Homemade French Fries

This method will avoid any blanching or ice bath. It is such a simple process and honestly doesn’t make much of a difference in my option. In a pre-heated 425˚F oven, bake the fries for 15 minutes or until slightly golden brown. You want the inside of the fries to be soft. Let the cooked french fries cool while you continue your batch cooking.

A bag of frozen homemade french fries in a wicker basket beside whole raw potatoes.

Freezing Homemade French Fries

Spread the fries out in a single layer on a baking sheet lined with parchment paper. Make sure they’re not touching, to prevent them from freezing together. Place the baking sheet in the freezer for a few hours until the fries are individually frozen.

Once the fries are frozen solid, transfer the frozen potato fried to airtight freezer bags or containers. Squeeze out as much air as possible from the bags to prevent freezer burn. Label the bags with the date so you can keep track of how long they’ve been in the freezer.

Cooking from Frozen

When you’re ready to cook the frozen fries, there’s no need to thaw them. Cook them directly from frozen by baking or frying them in an air fryer until they’re golden and crispy. The cooking time may be slightly longer than for fresh fries.

A rustic kitchen setting with a basket full of whole potatoes on a wooden countertop.

Common Mistake To Avoid

  • Freezing Fries in Clumps: If fries are frozen while stuck together, they will be hard to separate when you want to cook them. To avoid this, freeze the fries in a single layer on a baking sheet before transferring them to a freezer bag or container. This process, known as flash freezing, ensures individual pieces freeze separately.
  • Don’t Over Season Before Freezing: While you don’t want to over-season before freezing, a light seasoning of salt before the final freeze can help lock in flavors. Avoid adding moist seasonings or sauces before freezing, as they can increase ice crystal formation.
  • Not Enough Freezer Storage: Improper storage can lead to freezer burn. Use airtight freezer bags or containers and remove as much excess air as possible before sealing to protect the fries from freezer burn and odors from other foods.

More Freezing Recipes

How to Freeze Homemade French Fries

Learn how to make and freeze homemade french fries to save money and avoid unnecessary toxic oils.
Prep Time1 hour
Cook Time15 minutes
Soaking time 12 hours
Servings4 large ziplock bags


  • 1 Paring knife, To peel the skins off the potatoes if you prefer skinless fries.
  • 1 large pot, To soak the peeled potatoes and later for soaking the cut fries to remove starch.
  • 1 French fry cutter or knife, For cutting the potatoes into your desired shape (standard cut, shoestring, steak fries, crinkle-cut).
  • 1 Colander or mesh strainer, For rinsing the fries after soaking.
  • 1 Kitchen towels or paper towels, To dry the cut fries after soaking.
  • 1 Cookie sheet or baking tray, To lay out the fries for pre-cooking and freezing.
  • 1 oven, For pre-cooking the fries.
  • 1 Parchment Paper, To line the baking sheet for freezing the fries.
  • 1 Freezer bags or airtight containers, To store the fries in the freezer.
  • 1 Permanent marker or labels, To label the bags with the freezing date.


  • 10 lbs potatoes
  • ½ cup olive oil


  1. Preparing the Potatoes: Peel the potatoes if you prefer skinless fries and place them into a pot of cold water to prevent browning. If you like fries with skin, just wash them thoroughly.
  2. Soaking the Potatoes: After peeling, let the whole potatoes sit in the water for 2-3 hours or overnight in the refrigerator to remove excess starch.
  3. Cutting the Fries: Decide on the shape of your fries (standard cut, shoestring, steak fries, crinkle cut) and cut the potatoes accordingly.
  4. Soaking Cut Fries: Place the cut fries back into the pot with fresh cold water and refrigerate overnight. (Optional)
  5. Drying the Fries: Strain and rinse the fries. Dry them thoroughly using kitchen towels or paper towels.
  6. Coating the Fries: Toss the fries with olive oil to lightly coat them. This helps in achieving a crispier texture when baked.
  7. Pre-Cooking the Fries: Spread the fries on a baking sheet lined with parchment paper. Bake in a pre-heated oven at 425˚F for 15 minutes or until they are slightly golden brown but still soft inside.
  8. Freezing the Fries: Spread the pre-cooked fries in a single layer on a baking sheet lined with parchment paper and freeze until solid.Transfer the frozen fries to freezer bags or airtight containers, removing as much air as possible to prevent freezer burn.


  • Cooking from Frozen: Bake or air-fry the frozen fries until golden and crispy. No need to thaw.
  • Flash freeze the fries on a baking sheet to prevent them from sticking together.
  • Avoid over-seasoning before freezing, and use airtight containers to protect against freezer burn.
  • Label the bags with the date to keep track of storage duration.

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