So, we're growing a bunch of taters this year, and hopefully we'll have a successful crop. We've been buying frozen fries for years, and it always seems hard to duplicate the texture of frozen fries even with fresh ones. I'd like to spend some time cutting, and packing fries to freeze for quick dinners requiring very little more than dropping in the fryer while cooking other stuff. Does anyone know why frozen fries don't come out soggy in the center like home made fries? I suspect that the manufacturers, besides their ability to flash freeze them during production, may also be flash frying them before packing.

Anybody know how to freeze fries and get good results when cooking later?