When I had a bumper crop of potatoes I decided to make my own french fries. I prepared them for the potato cutter that would make them into french fries, partially deep fat fried them, let them drain and cool and then bagged them up for the freezer. Then when I wanted to use them I just had to deep fat fry them a little to finish. This year its sweet potatoes. I usually clean them up, cube them, add a bit of olive oil and herbs, toss them in a bowl and layer them onto a cookie sheet to bake a little. Then let them cool and bag them up for the freezer. I never know if I'm going to use them as a potato side dish or throw them into a soup. But all the prep work is done ahead of time.
Also before I bag them up I usually lay them onto another cookie sheet and put them in the freezer to what I call fast freeze. Keeps them from accumulating as much moisture. I do this with all my veggies from the garden excluding tomatoes as they all get used as sauce or salsa.