You may find yourself with more potatoes than you can eat.Since raw potatoes have a high water content, they need to be blanched before you freeze them.This is a really simple process.You can either blanche them whole or after they've been chopped.It's a good way to save cooked potatoes as well.Add the potatoes to your recipe when you are done eating them.
Step 1: The potatoes need to be scrubbed to remove any dirt.
Use a vegetable scrub brush to clean the potato after you wet it with warm water.To remove dirt from dips and rough spots, be sure to get into them.You might skip this step if you are peeling potatoes.It is important to start with a clean skin so that you don't accidentally transfer dirt from the skin to the potato.
Step 2: It's necessary to peel
If the skin isn't protecting the potato, Blanching works best.If you prefer, you can freeze potatoes in the skin.It is best to cut the potatoes before freezing them.Depending on how you plan to use your potatoes, you can freeze them whole, chop them in half, or slice them for french fries.
Step 3: Leave the potatoes whole or chop them up if you prefer.
Red and gold potatoes are a lot easier to freeze than russet potatoes.If you want to cut them into cubes or slices, use a sharp knife.It is possible to peel your red and gold potatoes before you freeze them.
Step 4: Bring a pot of water to boil.
The pot of water should be placed on the stove.The water is boiling if bubbles rise from the bottom to the top.When the water is boiling, you should see a consistency on top of it.
Step 5: The potatoes should be in a basket.
The potatoes should be placed on the bottom of the basket.They will be able to cook in the allotted time.Blanching too many potatoes can cause them to cook poorly.It is okay to do several batches of blanching.If you want to ruin a bunch of potatoes, do extra batches.
Step 6: The potatoes should be submerged in the boiling water.
Carefully lower the basket into the water.The lid needs to be secured on top.The water stops boiling after you add the potatoes.It will return to a boil.The water should boil in a minute.You may have added too many potatoes if it doesn't happen.If you're not using a basket, use a spoon or tongs to gently lower the potatoes into the water.The water can burn your skin.
Step 7: For small and large potatoes, Blanch for a few minutes.
To be considered small or large, potatoes must be between 1.5 and 3.8 cm in length.Small potatoes should be treated as cut potatoes.You can keep track of the cooking time by setting a timer.
Step 8: Take the potatoes out of the heat and plunge them into the water.
The process of cooking the potatoes is stopped.Lift the basket out of the water and place it in the ice bath.Cool them for the same amount of time you blanched them.To transfer potatoes from the water to the ice bath, use a spoon or tongs.Large potatoes will cool for up to 10 minutes.
Step 9: Put the potatoes in a container.
A plastic bag is a good choice for a food storage container.It's a good idea to leave a small amount of space inside the container.The container should be labeled with the date it was frozen.Put the container in the freezer.If you pre-portion your potatoes, you will have enough for 1 meal in each bag.You can keep your potatoes in the freezer for a year.You can keep track of how long they've been in the freezer by writing the date on the container.
Step 10: Pack french fries in an airtight container after cooling them in the refrigerator.
You should bake the french fries.Place them in the fridge for half an hour before freezing them.Put them in a container and freeze.You should chill your french fries before freezing them.The fries will cool evenly so they are safe to eat.You can enjoy your fries within 4 weeks.
Step 11: mashed potatoes can be frozen in thick patties on a baking sheet.
Use your hands to mold your mashed potatoes into patties.Wrap the patties around the baking sheet with cling wrap.Put the mashed potatoes in the freezer.The mashed potato patties should be put into a container.It is best to eat them within a few weeks.
Step 12: Place baked potatoes in plastic cling wrap and freeze for up to 4 weeks.
Scoop out the inside of the baked potato.Put the potato back in the skin by mashing it up.Put a sheet of plastic wrap around the potato.Place the potato in the freezer.You should eat your baked potato within 4 weeks.Scooping out the inside of the potato will make it better once reheated.
Step 13: When frozen, keep the casserole in the baking dish.
Put the dish in the fridge for 1-2 hours to cool it evenly.If you want to keep the food moist, cover it with a lid or aluminum foil.When you're ready to cook the dish, you can thaw it or put it in the oven.The dishes can be reheated in an oven at 400 F.If you have a food thermometer, use it to make sure the dish's internal temperature is at least 165 F.If you plan on freezing the recipe, you should stop cooking it when it has a light brown color and the potatoes are tender.
Step 14: If you have time, you can thaw potatoes for 1-2 days in the refrigerator.
Take your potatoes out of the freezer.You can put them in your refrigerator.They should be allowed to sit for 1-2 days before cooking.They have time to thaw.If you only want to thaw a small amount of potatoes, remove them from the container and place them in a separate container.
Step 15: If you're short on time, cook the potatoes without thaw them.
Your potatoes will cook fine from the freezer even if you take an extra 1-2 minutes to cook.Take them from the freezer and put them on your baking sheet or pot.Cook as you normally would.Once they start cooking, the potatoes will quickly thaw.This can be used for both cooked and raw potatoes.
Step 16: Prepare mashed potatoes and place them in a bowl over high heat.
Put the potatoes in a pot.As they cook, stir the potatoes occasionally.Add additional ingredients as you please.You can heat the potatoes in the oven for about 30 minutes.They can be cooked in a microwave for about 5 minutes.Check them, then warm them up in 30 second intervals.
Step 17: For 20-25 minutes, bake frozen french fries.
Place the frozen fries on the baking sheet.They should be put into the oven for 25 minutes.About halfway through baking, flip them.While they are warm, eat the fries.The fries need to be cooked for about 15 minutes.Make sure they don't burn.
Step 18: For 35 minutes, roast potatoes.
Cut the potatoes into bite-sized chunks with a sharp knife.Put the potatoes in a bowl and toss them with seasonings.The potatoes should be spread on a baking sheet covered in aluminum foil or a non-stick cooking spray.Put the potatoes in the oven and cook them for 35 minutes.Chili pepper is a great seasoning choice.If you don't have aluminum foil or cooking spray, you can use olive oil to keep your potatoes from sticking.
Step 19: You can mashed potatoes by boiling potato chunks.
Put the potatoes in a pot with water and cut them with a knife.Put a lid on the pot and bring the water to a boil.Take the potatoes out of the heat and drain them.Add a stick of butter and a dash of salt and pepper.To serve, use a potato masher to mix the ingredients together.If your potatoes feel tender when you push a fork through them, it's time to mash them.If you have an electric mixer, you can use it.Adding sour cream, cheese, chives, or green onions will make your mashed potatoes better.
Step 20: Prepare a potato salad by boiling the potatoes.
Put the potatoes in a pot and cover them with water.Bring the water to a boil and cook it for 15 minutes.Allow the potatoes to cool for 10 minutes after being drained.In a separate bowl, combine mayonnaise, dijon mustard, scallions, parsley, and a dash of salt and pepper.Put the potatoes in a container and serve.Before or after you boil your potatoes, you can cut them.This is the best way to cook potatoes.You can add chopped hard boiled egg to your salad.