Preparation Select smooth new potatoes directly from the garden. Peel or scrape and wash. Water blanch for 3 to 5 minutes, depending on the size.
Cool, drain and package whole or sectioned, leaving 1/2-inch headspace. Seal and freeze.
French Fried Potatoes Select mature potatoes which have been stored 30 days. Wash, peel and cut into 1/3-inch sticks lengthwise, then crosswise into 3/8-inch strips. Rinse in cold water. Dry thoroughly. Fry small amounts in deep, hot fat (360ºF) about 5 minutes until tender but not brown. Drain on paper towel. Cool. Package, seal and freeze.
At serving time, finish browning in a hot oven (475ºF).
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.