Homemade Fries Prep - Movie Night
Every two weeks throughout the summer, I run drive-in movies on a barn to an audience of about 50 people.
I have a small concession stand, mostly with small appliances for the home.
I've always just cooked frozen food (hot dogs, onion rings, curly fries, corn dogs, and popcorn).
This summer I want to start making homemade fries, using the blanching process to double or triple fry them.
Since this is normally a 30 minute process, how can I prepare enough fries in the afternoon to reduce my cooking time to between 5-10 minutes and have the fries keep?
Should I just be cooking them thoroughly and then re-heating them up to make them extra crispy once I get out to the country (a bedroom community outside my city)?
Any tips would be greatly appreciated.