#frozenfries

These DIY Freezer French Fries are a convenient and delicious way to enjoy crispy fries anytime. By preparing them ahead and freezing, you can satisfy your French fry cravings in minutes!

Ingredients: 4 large potatoes, peeled and cut into fries. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the potato fries with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy. Once cooled, transfer the baked fries to a freezer-friendly container or ziplock bag, and freeze for up to 2 months. To reheat, preheat your oven to 425F 220C and bake the frozen fries for 15-20 minutes until heated through and crispy.

Prep Time: 15 minutes

Cook Time: 30 minutes

Getting home from a weekend workshop this evening, I had a hankerin' for a stout and some fries. But I also had laundry to do, groceries to buy, spreadsheets to make, and Bollywood music to edit. No time to pub it. 

At the grocery store, wondering if I was really going to soothe the craving with yogurt or a banana (no), I decided to have the beer and fries at home. As I eyed the bag of frozen sweet potato fries, I thought, "wow, is this happening right now? frozen fries?" The practical, non-judgmental side of me didn't wait for a reply, and I tossed the package into the basket.

Of course, I wanted the meal to be substantial, so I reached for the thing of hummus to dip the fries in. But this was crossing the line even for me. It's just too easy to make at home. And it was all for the better too -- it gave me something to do while I was waiting for the fries to cook. And lest you feel too sorry for me, I paired the meal with a pint of Allagash Belgian stout (not pictured because I am drinking it).

Hummus (basic hummus recipe from Jerusalem, but modified)

1 can of chickpeas drained and rinsed (Jerusalem tells you to soak and cook the chickpeas ahead of time- would that I could!)

2 cloves garlic minced (this might have been too much garlic)

juice of 3/4th a lemon

salt

1/4 cup tahini

some olive oil