Reason for freezing the fries? Is it an essential step?

I was thinking about trying the thick cut french fries, and have a question about whether you really have to freeze them or not. Is it an essential step for the outcome, and what is the reason for freezing them?

I live in a small apartment with a TINY freezer (I can get a kilo of chicken fillets in there, along with a tray of tray of ice cubes)...so no room for a tray of semi-fried fries.

Is it enough that they're just chilled to about 4˚ C, which is about as low as my fridge goes?

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Comments

Chris_Young_80640

Sorry for not answering sooner. It's not essential that you freeze them. But we do find it makes them crisper. Our theory is that freezing water fractures the surface in a way, that when fried, creates a more brittle surface. Brittle surfaces tend to shatter more readily, which creates a more crisp sensation.

But even without this step, there still really good.

Robin_37366

Thank you! Will give it a try this weekend I think.

Shannon_Barnes_68642

I made the thin cut fries, and loved them so much I made a huge batch and keep them on hand in my freezer for french fry emergencies. I could not live without freezer space!