Homecut Fries (January 2016)

Every winter when our potatoes begin to sprout, we separate the larger ones from our stored potatoes in the cold store and prepare fries to store in the freezer.

Here is our easy step by step process:

Step #1
Separate the large potatoes to use for fries.  Here are ours in the two hampers that will yield enough fries to last us the entire year.

Step #2
Fill sink with water and place potatoes in to soak and remove any remaining dirt.

Step #3
Cut off eyes and any other suspicious spots.

Step #4
Place potatoes through potato slicer and let fries land in sink filled with clean salt water

Step #5
Let sliced potatoes sit in salt water for an hour.

Step #6
Fill large pot half full with water. Blanch fries for close to 10 minutes or until they appear to go translucent on the outside. Place on towels to dry.

Step #7
Add peanut oil (we used 8 quarts) to large pot.  Heat to 300F.

Step #8
Add batches of fries (do not overload) and boil until they just begin to float.  Remember you are just blanching, not frying them all the way through.  Remove fries, strain out any remaining oil and place fries on a paper towel to soak in any remaining oil. Place onto towels on counter to cool. Continue Step #8 until finished.

Step #9
Place cooled fries in sealed bags for the freezer.

Step #10
Let oil cool to 200F and carefully pour through coffee filter into quart mason jars, seal with lids and store in a cool place until next year.