Freezing Potatoes

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How to Freeze Potatoes Successfully

Freezing Potatoes
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Many cooks and gardeners have questions about freezing potatoes.

Here are some basic things to know:

  • Raw potatoes cannot be frozen successfully.
  • Some potato recipes produce poor results when frozen.
  • Potatoes can be frozen successfully by following a few basic tips.
Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family is an excellent guide to filling your freezer with tasty food.

Freezing Potatoes Guidelines

Freezing Potatoes
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  • The basic rule for freezing potatoes is to cook, or partially cook, them first. This is called "blanching." See the video below.
  • Mature potatoes that have been stored at room temperature for 30 days or more will freeze better than fresh potatoes.
  • Cooked potatoes may become mushy when frozen in liquid.
  • Baking potatoes, including Yukon Gold, freeze better than red potatoes.

The best method of freezing potatoes is to create the potato recipes that you want to have "ready-made" for your dinner table.

You will save a lot of money by freezing your own home-grown potatoes,and you will always have a great store of "heat-and-eat" meals.

300 Best Potato Recipes: A Complete Cook's Guide: Potatoes are just about everyone’s favorite side dish. This book includes dozens of recipes, and ways to cook potatoes, for every part of a meal from breakfast through appetizer, main course, and even dessert.

Freezing Diced Potatoes

  • Peel two pounds of potatoes. (or whatever amount you want to work with.) Cut the potatoes into 1-inch cubes.
  • Simmer the diced potatoes in salted water until just tender.
  • Spray a sheet pan with non-stick cooking oil and spread cooked potatoes in a single layer on the pan.
  • Place the pan of diced potatoes in the freezer until frozen solidly.
  • Transfer the frozen potato cubes to freezer bags or containers to use as needed.
  • When ready to use, reheat diced potatoes in simmering water and use in your potato recipes including your favorite potato salad recipes.
Freezing Potatoes
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Freezing Potatoes for Hash Browns and other Shredded Potato Recipes

  • Shred or grate 2 pounds of potatoes (or any amount you want to work with).
  • Place grated/shredded potatoes in a bowl of iced water until all potatoes are shredded.
  • Drain the ice water when you are ready to prepare the potatoes for freezing.
  • Bring a large pot of water to a rapid boil.
  • Place the shredded potatoes into the boiling water just until they begin to be tender.
  • Spray a sheet pan with cooking spray.
  • Drain the potatoes thoroughly and place on the sheet pan in mounds or patties.
  • Leave on the sheet pan until solidly frozen, then store in freezer bags or containers.
  • Use the frozen shredded potatoes in hash brown potato recipe or other shredded potato recipes.

Make ready-to-cook frozen French fries:

  • Peel and cut the potatoes you want to freeze into "french fry lengths."
  • Boil cut potatoes in salted water until partially cooked.
  • Drain and place in a single layer on a sprayed sheet pan.
  • Freeze until solid; transfer to freezer bags or containers and put in freezer.

To cook the frozen French fries: toss frozen potatoes with 2 tbsp. of oil, place them in a single layer on a sheet pan and bake at 425 degrees until nicely browned (about 15 to 20 minutes). Turn occasionally. Salt and serve. 

Freezing Twice-Baked or Stuffed Potatoes

  • Make your twice-baked or stuffed potato recipe as usual.
  • Place the baked and cooled twice-baked potatoes on a sprayed sheet pan and freeze until solid.
  • Wrap frozen twice-baked potatoes tightly in aluminum foil and place in freezer bags. Store in freezer.

To use: Bake frozen halves on a sheet pan at 350 degrees until browned on top and heated through, approximately 45 minutes.



Freezing Potatoes
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300 Best Potato Recipes: A Complete Cook's Guide: Potatoes are just about everyone’s favorite side dish. This book includes dozens of recipes, and ways to cook potatoes, for every part of a meal from breakfast through appetizer, main course, and even dessert.





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