I've got a large garden with quite a lot of potatoes of different varieties in there (I'd reckon 50+kg), and I want to conserve them and make it easy to prepare them throughout the year. We use our airfryer a lot, normally to make chips from bought frozen, prefried chips. I would love to make those ourselves, preferably thicker, skin-on wedges. We have a deep-fat fryer (8L capacity) and that airfryer, and a chest freezer. I've been trying to make chips by soaking for 1hr, pre-frying at 160C until the chips start floating, cooling, and then re-frying at 180C/max until they float again. Generally they're a bit weak and soggy, and not the crispy-fluffy chips that I'm after. Any suggestions on how to make these fries better? And how to make sure we can freeze them for airfryer or deep-fat fryer? submitted by /u/Vegetable-Artist-156