Potatoes prepared for French fries later

To freeze for later.

Here, eight huge potatoes were pre-cooked at once. Brought to high for five minutes in a large pressure cooker then allowed to cool before opening. They're about 97.382492845734% done, roughly estimated. Did I mention Brent Spiner was visiting? Wanted them to be a little firm for cutting. I'm getting better at guessing with this pressure cooker. 

The thing is these gigantic Idaho type potatoes are the most economical in ten pound bags. Now what's a guy to do with ten pounds of potatoes? That's ridiculous for a guy used to buying potatoes one at a time. However you intend to use them, they start growing sprouts before you can get to them.

Plus, fries and hash browns must be cooked twice anyway, and they dehydrate-fry better once they've been frozen. They can be mashed from this form or they can be turned into a potato salad or added to soups and stews. The only disadvantage is you can't prepare something like scalloped potatoes or simple baked potatoes.