Freezing Potatoes

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Many People Don't Know They Can
Freeze Potatoes. With These Tips...You Can

Rules for Freezing Potatoes

• The basic rule of freezing potatoes is to cook, or partially cook, them first.
• 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 other ready-made foods, and you will always have a great store of "heat-and-eat" meals.

Freezing Diced Potatoes:

Diced potatoes can be frozen for use in a variety of recipes. Here's how:

• 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 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.
• 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.

• 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.

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