Homemade Freezer French Fries

• 4 medium Russet potatoes (about 2 lbs.)
• 8 cups water
• 1 Tbsp. kosher salt
• 1 Tbsp. vegetable oil

1. Cut the potatoes. Wash and dry the potatoes. Peel them if you'd like, then cut into approximately ½-inch-thick fries.
2. Blanch the fries. Bring the water and salt to a boil. Working in batches, add the potatoes and boil for 2 minutes.
3. Cool immediately. Transfer the fries directly into a large bowl of ice water. This stops the cooking process and helps give the finished fries a fluffy interior.
4. Dry thoroughly. Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat them completely dry. Toss the dried fries with the vegetable oil.
5. Freeze individually. Line a baking sheet with parchment paper and arrange the fries in a single layer. Freeze until completely solid, about 6 hours or overnight.
6. Store. Transfer the frozen fries to a freezer bag, remove as much excess air as possible, label and return to the freezer. They'll keep for up to 6 months. Freezing them individually first means you can grab only as many as you need without the fries sticking together.

To cook from frozen: There's no need to thaw them. Heat the oven to 425°F. Spread the frozen fries on a rimmed baking sheet and bake for 20–25 minutes, flipping halfway through, until they're golden brown and crispy. Season and serve immediately.

Fryer option: Heat about 1 inch of oil to 350°F and cook the frozen fries in batches until golden brown, roughly 3–4 minutes per side.