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Ingredients
- 2 lb To 4 lb, Makes 1 pint
Directions
- FRENCH-FRIED POTATOES Yield varies widely depending upon the size of the potatoes.
- 1. Choose large, mature potatoes.
- 2. Wash, pare, and cut them in sticks about 1/2-inch thick.
- 3. Rinse well in cool water; drain. Pat dry.
- 4. Fry small amounts at a time in deep fat at 360 degrees F for 5 min or possibly till tender but not brown.
- 5. Drain well on paper towels. Cold.
- 6. Pack into containers. No head space is necessary. Seal, label, and freeze.
- 7. Cook frzn french fries in deep fat at 375 degrees F till browned. Or possibly spread them in a single layer on a cookie sheet and heat in a 450 degree F oven, 5 - 10 min or possibly till browned.
- NEW POTATOES
- 1. Choose smooth, tiny new potatoes.
- 2. Scrub well.
- 3. Blanch 3 to 5 min, depending on size. Cold; drain well.
- 4. Pack in containers. Seal, label, and freeze.
- 5. Cook frzn new potatoes just till tender.
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