Yes, you can freeze them. The best way is to shape them, freeze them on a tray until solid, then store them in a freezer bag with parchment between layers.

Since the potatoes are already lightly cooked, there’s no need to cook them more before freezing. Just fry them straight from frozen until golden and heated through.

Thank you for you help, God Bless!

Yes Gary, you can definitely make them in an air fryer and they come out really good. They won’t have that exact “deep-fried” crunch, but you can still get a crispy coating as long as you don’t crowd the basket and you give them a light spray of oil. I usually run the air fryer hot around 400°F , flip them once halfway, and keep going until they’re nicely golden. If they look a little pale or dry at first, another quick mist of oil helps a lot.

Ahh this makes me so happy to hear, especially for your first brisket! I’m really glad the step-by-step made it feel easy and that it was a hit with your guests. Thank you for taking the time to come back and write this — hope your Thanksgiving brisket turns out even better!

Thank you so much for catching that, Sarah! You’re absolutely right — the instructions were confusing. This recipe is meant to be baked in two 9-inch round pans for a layered carrot cake (not a 9×13 dish). I’ve updated the recipe to make it clearer. Really appreciate you pointing it out, and I hope you enjoy the cake!

Peggy, thank you so much for pointing that out! You’re absolutely right — removing biliverdin is just as important as trimming the fat, and it can make all the difference in taste. I’ve updated the recipe to include that step so first-timers don’t miss it. Really appreciate you sharing your tip!

Hey Oren, thanks for catching that! The recipe actually calls for a full cup of lukewarm milk, not just 1/3 cup, along with the eggs and other wet ingredients. I’ve updated the recipe to clarify that point and to help avoid confusion. If you try again, the dough should be much softer. Thanks for your comment—it helps a lot!