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.
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
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:
Make Your Own Freezer Pancakes :: Freezer Cooking
Freezer Cooking :: Homemade Breakfast Burritos
How to Make Homemade Pumpkin Puree
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Share This!
Reader Interactions
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Renee D.
January 7, 2013 at 3:08 pmI love this idea! Thanks!
Melissa@StockpilingMoms
January 7, 2013 at 9:12 pmEnjoy 🙂 A great money saver!
petra
January 7, 2013 at 10:09 pmHealthier than frying and more economical. Could you also make these fries with the skin on?
Melissa@StockpilingMoms
July 5, 2013 at 9:52 pmYes, you could!
Shelly
August 3, 2013 at 5:31 pmExactly how long do u boil them in the water for? What consistency are u looking for?
Stephanie@StockpilingMoms
October 5, 2013 at 8:39 amYou boil for 6 minutes then flash freeze for an hour. This helps the fries to be soften in the center for when you bake them. Hope this helps!
Stephanie@StockpilingMoms
October 5, 2013 at 8:40 amLove making these fries! I will never buy the frozen store bought again 🙂
Pamela
January 17, 2015 at 2:10 pmAfter boiling for 6 minutes, should you place in ice water to stop the cooking, dry, then flash freeze?
Melissa@StockpilingMoms
January 17, 2015 at 7:33 pmOnce 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.
Lisa
February 28, 2015 at 7:05 pmDo I bake these from frozen?
Melissa@StockpilingMoms
March 1, 2015 at 5:11 pmYes you do.
Cristina Black
August 13, 2015 at 5:16 pmI love this idea! Do you have a special kitchen tool that you use to cut the potatoes?
Melissa@StockpilingMoms
August 13, 2015 at 5:49 pmNope! Just a knife and cutting board 🙂
Karen
October 19, 2015 at 11:31 amGreat 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?
Melissa@StockpilingMoms
October 19, 2015 at 12:00 pmNo oil!
Elise
July 25, 2016 at 9:27 pmYou 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!)
Melissa@StockpilingMoms
July 26, 2016 at 2:50 pmNo spray at all or no oil! It is as simple as can be!
vcwalden
June 4, 2016 at 10:10 pmCan you cut the potatoes into waffle fries and use the same recipe?
Melissa@StockpilingMoms
June 7, 2016 at 7:19 pmYes you can!
Tammy Harbaugh
August 10, 2016 at 2:11 pmI 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?
Melissa@StockpilingMoms
August 10, 2016 at 2:30 pmAre you referring to baking or blanching?
bill smith
October 14, 2016 at 10:37 amI’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?
Melissa@StockpilingMoms
October 14, 2016 at 4:25 pmThis method worked for us.
Patricia
March 23, 2017 at 9:35 pmThey 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.
Jennifer
August 3, 2017 at 7:35 pmI tried for 10, 20, and now am at 400 for another 10 to make them crispy. They’re mushy.
Andy
January 29, 2018 at 9:46 amFor 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.