How to Freeze Homemade French Fries (Without Blanching)
A simple, no-blanch method for freezing homemade french fries from fresh potatoes. Pre-bake, flash freeze, and bag, then cook straight from frozen in the oven or air fryer any night of the week.
Equipment
- Freezer bags
Ingredients
- 5 lbs russet potatoes or Yukon Gold
- ½ cup olive oil or avocado oil
- Salt to taste (optional before freezing)
Instructions
- Peel and cut potatoes into your preferred fry shape. Keep thickness consistent for even cooking.
- Place cut fries in a large pot of cold water and refrigerate overnight to remove excess starch.
- Drain and rinse the fries. Spread on clean kitchen towels and dry thoroughly — remove as much moisture as possible.
- Toss dried fries with olive oil until lightly coated.
- Spread in a single layer on parchment-lined baking sheets. Bake at 425°F for 15 minutes until just starting to turn golden. Do not fully cook.
- Remove from oven and let cool completely.
- Spread cooled fries in a single layer on parchment-lined baking sheets and freeze for 2–3 hours until solid.
- Transfer to labelled freezer bags, remove as much air as possible, and seal. Freeze for up to 6 months.
Notes
To cook from frozen — Oven: Bake at 425°F for 20–25 minutes, flipping halfway, until golden and crispy. To cook from frozen — Air Fryer: Air fry at 400°F for 12–15 minutes, shaking halfway through.
- Don't skip the flash freeze step, it prevents the fries from clumping together in the bag.
- Season after cooking for the crispiest result.
- Sweet potatoes work with this method too, just dry them extra well before oiling.
- A light spray of oil before reheating from frozen adds extra crispiness.
Nutrition
Calories: 275kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 946mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg