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Peel and cut the potatoes into sticks or cubes, depending on your preference.
Boil the potatoes in salted water with a bit of vinegar for 5–7 minutes until just tender but not fully cooked. Drain and let them cool completely.
Spread the cooled potatoes on a baking sheet in a single layer and freeze for 1–2 hours (until solid).
Transfer to freezer bags or containers, label with the date, and store in the freezer.
Fry directly from frozen in hot oil (175–180°C / 350°F) for 4–6 minutes until golden and crispy. Season and serve hot.
Serving and Storage Tips:
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