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We still got heaps of leftover taters from last season (which went really well), now they're heavily sprouting and will become unusable by around May, so I started to peel, dice, pre-fry and freeze a part today. Managed to do about 5kg, the bottleneck is the deep frier which has 3 litres of oil capacity and can only process about 700g of fries each turn (7 minutes at 130°C), so it was a tedious process. That's why I ordered an industrial frier (2 x 10l) today, hopefully can process about 50-100kg more that way
