How long would I blanch potatoes for french fries to freeze?
You’ll have to do your own experimenting to come up with the proper time and temps depending on the size cut for the potato. Typically you’ll need to blanch for about 5 minutes at 350°F or so. The internal temp of the center section of the fry has to reach 160°F to slow the enzyme reaction that turns a raw potato black when frozen. If the strips are gray, they are not blanched enough. Our “How To” section for fresh cut fries has some recommendations. Click on the “How To”↓ link for more information.
