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.
Freezing Potatoes Guidelines
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.
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.
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.
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.