It’s possible that you went a little overboard at the store or farm stand the last time you went. Or maybe you’re trying to cut down on the amount of food you throw away, or you’re looking for ways to make your grocery budget go further.
Whatever your motivation may be, learning how to freeze potatoes and other types of produce is an excellent way to stock your pantry with enough food for several months’ worth of meals.
Cutting and cooking the potatoes before freezing them is the most effective method. It is important to parboil potatoes before freezing them in order to preserve their flavor and texture. Potatoes can contain up to 80% water.
If you want to serve the potatoes mashed, fried, roasted, or in some other manner that you have not yet decided upon, follow this step-by-step guide to freeze them so that they turn out precisely.
Guidelines for Freezing Potatoes
Begin with newly harvested potatoes.
When shopping for potatoes, there are a few key characteristics to keep in mind, despite the fact that they can be found in a wide variety of shapes.
A quality potato has a firm texture and should not have any small, mushy areas on the surface. In addition, the potatoes may have passed their prime if you notice that they have begun to wrinkle or if they smell rotten.
Make slices in the potatoes.
If you already know how you’re going to use the frozen potatoes in the future, peel them and cut them into the appropriate shapes for the dish you’re making with them.
For instance, if you want to make air fryer french fries with your frozen potatoes, you will first need to peel them (if you so choose) and then cut them into planks that are one quarter of an inch wide.
The potatoes should be blanched.
Start the cooking process by bringing a large saucepan of unsalted water to a boil. Add the potatoes that have been prepared and boil them until they are beginning to get soft but are not yet falling apart, which should take between 3 and 5 minutes for smaller portions and between 4 and 7 minutes for bigger pieces. The precise cooking time will be determined by the size of the potato chunks you use.
Potatoes should be allowed to dry out.
Immediately put an end to the cooking process by removing the potatoes from the boiling water and plunging them into an ice bath. The potatoes should be drained in a colander and then shaken to remove any excess water.
Put the potatoes in the freezer on a sheet pan.
Put the potatoes on a large baking sheet and spread them out so that none of them are touching. Slide the baking sheet into your freezer and leave it there for six to twelve hours, or until each piece is completely frozen solid.
Put the potatoes in storage.
Remove the potato pieces from the sheet and place them in a plastic bag or another container that can seal tightly to keep out air. The potato pieces that you have frozen will keep for up to three months.