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(Reposting because I failed to relaise the old thread died)
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
