Batch Processing French Fries - Homemade Par-Fried French Fries to Save Time & Money!!!

On the odd occasion when you have a little spare time, it's a good idea to do a bit of bulk processing that will save you a ton of time later. Bulk processing French fries is really simple, and can save a load of money when compared to bought frozen pre-cut fries.
This is the process....
You can find the printable recipe on our website Whats4Chow.com - and below in this description....
This is episode #568 with Whats4Chow.com - please subscribe for updates and notifications.
Ingredients
1200g Potatoes
30g Salt
250ml Cheap white vinegar
Boiling water to cover
Instructions
The first step is to peel the potatoes, followed by cutting them into fries of even thickness. You can choose any thickness you like, mine are medium, or about 8mm... if you go thinner cut down the par-frying time, and if you're going thicker, bump it up.
Place the cut potatoes in a mixing bowl, add 30ml of salt and 250ml of cheap white vinegar.
Pour in enough boiling water to cover the fries, give them a quick stir to separate, and allow these to stand for 30 minutes. This gives the time for the vinegar to draw out and neutralize the starch in the chips.
After this time you will visibly see how cloudy the water is.
Strain the fries through a large colander and rinse them thoroughly.
Tip the fries out onto a large dish towel and pat them dry thoroughly.
Heat a large pot or wok of oil to 180c or 350f and fry the chips in batches for 6 minutes per batch.
Transfer the fries to a baking tray lined with kitchen paper and a rack. Allow them to cool for 30 minutes before transferring the pan to your freezer.
After a couple of hours the fries will be frozen solid and it's time to portion them into packets and return them to the freezer.
To cook the chips, fry them from frozen at 180c or 350f until crisp and golden.
You can also bake them like oven chips by placing them in a single layer in a baking tray. Bake them in a preheated oven at 250c until they are crispy and golden, giving them a shake every five minutes to ensure even cooking.

[@waynejohn8]

What a simple and great idea. Thanks.

[@Whats4chow]

Hi Wayne -- good to see you're still cooking! Thanks for the input, and thanks for watching!!!

[@theunitedkingdom]

how do you have time for all of these

[@Whats4chow]

Hi --- time management is the key.... and my wife standing behind me with a large bull whip!!! Hahaha.... on a serious note though, I work in the kitchen for 16 hrs a day... when I'm not developing recipes or consulting for restaurants and hotels, I am filming my own stuff!!!

[@theunitedkingdom]

Oh wow. The dedication is really impressive.

[@blackwhite3628]

+Whats4Chow *I KNEW IT!* *:-)* You're too gd to be just an average Joe :-)

[@Whats4chow]

Hi --- thanks for the support, and thanks for watching!!!