Ingredients
5 lb (2.3 kg) russet potatoes
2–3 tbsp extra-virgin olive oil
1½ tsp sea salt, or to taste
Cold water and plenty of ice, for the ice bath
Instructions
- Prepare the Potatoes
Scrub the potatoes thoroughly. Peel them if desired, or leave the skins on for rustic-style fries. Cut them into evenly sized sticks. - Blanch the Fries
Bring a large pot of water to a boil. Working in batches, blanch the fries for 3–5 minutes, until slightly tender but not fully cooked. - Cool Immediately
Transfer the fries directly into a bowl of ice-cold water. Let them cool completely to stop the cooking process. - Dry Thoroughly
Drain well and pat the fries completely dry with clean kitchen towels. Removing excess moisture helps achieve a crispier texture. - Freeze
Arrange the fries in a single layer on parchment-lined baking sheets. Freeze for 2–3 hours, or until completely firm. - Store
Transfer the frozen fries to airtight freezer bags or containers. Remove as much air as possible, label, and return them to the freezer.
🔥 To Bake From Frozen
Preheat the oven to 425°F (220°C).
Toss the frozen fries lightly with olive oil.
Arrange them in a single layer on a baking sheet.
Bake for 25–35 minutes, flipping halfway through, until golden and crispy.
Season with salt while hot.
❄️ Storage
Keep tightly sealed in the freezer and use within 6 months for the best flavor and texture.