With 910 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
You’ve described what frozen, commercial suppliers do. The difference (assuming you’re attempting this at home) is that you are likely missing the technology necessary to optimize the results. One smaller commercial processor I know that does a blanch-fry, then allows the fries to cool on food grade metal trays – then promptly packs and freezes the fries. The only suggestion I’d make is if you try this, use a Cryovac type of packaging just prior to freezing and then wrap this again in heavy freezer paper prior to freezing to protect the fries from freezer burn, and use within six months.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane
EAGLE, ID 83616