The meaning of blanching a vegetable or blanching vegetables is the process plunging the vegetables into boiling water for a short amount of time before transferring it to an ice bath, which quickly stops the cooking.
Blanching the vegetables slows down the natural enzymes in the vegetables that can cause loss of flavor, texture, and color during freezing.
For example french fries that are store bought and frozen are blanched before they are frozen so that they don't turn soggy or lose flavor and texture when they are frozen.
So if you want to make the best french fries blanch the french fries first and then freeze them if you're not making the french fries and cooking them the same day.
If you want to cut up more french fries or cut up potatoes and freeze them then make sure you blanch them first and then freeze them.