How to Freeze Potatoes: A Step-by-Step Guide (2024)

FAQs

How to Freeze Potatoes: A Step-by-Step Guide? ›

For best results, freeze as soon as harvested. Wash and scrub the potatoes leaving the skins on, if desired. Blanch 4 to 6 minutes if smaller than 1 to 1½ inches in diameter and 8 to 10 minutes if larger. The potato needs to be heated through completely to stop enzymatic reactions.

For best results, freeze as soon as harvested. Wash and scrub the potatoes leaving the skins on, if desired. Blanch 4 to 6 minutes if smaller than 1 to 1½ inches in diameter and 8 to 10 minutes if larger. The potato needs to be heated through completely to stop enzymatic reactions.

To prepare and freeze your potatoes cut them into whatever shape you plan to use them in. As you cut them into their desired shape, place the potatoes directly into cold water with a tablespoon of lemon juice or distilled vinegar.

Freezing: If you plan to store the potatoes for an extended period, consider freezing them. After blanching, cool and dry the potatoes, then arrange them in a single layer on a baking sheet and freeze. Once frozen, transfer them to vacuum-sealed bags and return them to the freezer.

Drain the potatoes in a colander, shaking to remove excess water. Freeze the potatoes on a sheet pan. Place the potatoes on a large baking sheet, spreading them so none touch, and slide into your freezer for 6 to 12 hours, or until each piece is frozen solid. Store the potatoes.

♥ Place the potatoes into the boiling water

Set 3-5 minutes in timer for blanch time, as soon as you start to place the potatoes into the boiling water.

Unfortunately, if vegetables are not blanched correctly, the vegetables can become too soft and essential nutrients, like vitamin C, can be lost. The high temperature of boiling water or steam weakens the cell walls and the vegetables lose their crunchy texture.

Potatoes don't freeze well raw, so they will need to be cooked or partially cooked beforehand. The great thing is that you can choose a variety of different ways to prepare and freeze them. Try these methods with white, sweet or even purple potatoes. Always use potatoes that are fresh.

You should avoid overcooking your potatoes during the blanching process, as this can cause them to burn easily when you cook them for a recipe. Lower the heat until the water is barely simmering. You will usually have to keep the stove at medium or low heat. Check your potatoes periodically.

Can you peel potatoes and put them in the freezer? ›

Whether or not you peel potatoes for freezing is up to you, but as with all ingredients, it's important only to freeze potatoes that are still at the peak of freshness and not those that should really go into the compost bin.

However, If you do store raw potatoes in the freezer, they may last up to 10 to 12 months (more on storing potatoes later). To avoid a sweeter flavor and discoloration, blanch potatoes before refrigerating or freezing.

On average, a vacuum-sealed product under freezing conditions can last up to 5-6 months or even 1-2 years, depending on your freezer capacity. On the other hand, refrigerated vacuum-sealed products can last up to 1 to 2 weeks.

Keep them in a cool, dark and dry place: Potatoes should not be exposed to direct light, as this can lead to them turning green and producing a toxic substance known as solanine. To avoid this, store potatoes in a dark place with a temperature range of 43-50°F or cover them with a cloth or paper bag.

The best thing about cooking with frozen potatoes is that you don't generally need to defrost them before using: spontaneous home-cooked chips, quick-as-a-flash mash and easy-peasy baked potatoes are all within your reach. Need some inspiration for your frozen spuds?

A: It's okay to keep the potatoes frozen or you can let them thaw until they are still chilled. Place them on an oiled, flat-top grill or skillet that's heated to 350 degrees F.

When frying French fries, do not let them thaw before using. I recommend that frozen French fries be kept completely frozen before using. This guarantees that the surface of the potato is sealed during the frying process, resulting in a crispy, high quality fry.

If you're using frozen potatoes you'll need to defrost them. I put them in a large bowl and pop them in the microwave on the defrost setting - it took about 10 minutes to get them nice and defrosted.