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How To Freeze Potatoes
I always have potatoes in my freezer. I buy them when they are on sale and freeze most of them. Or if I buy more than I need I freeze the extra. If I am making mashed potatoes or twice baked potatoes, I make extra and freeze them. Most frozen potatoes can be used straight from the freezer so it’s easy to make a quick side dish on a busy night.
In addition, it is cheaper to buy potatoes and prepare them yourself than to buy prepared or packaged potatoes. See:
Never freeze whole or raw potatoes. They get watery and you will end up throwing many of them away. Potatoes should be at least 30 days old or else they will brown too much. Store raw potatoes in a cool, dark place. Never store in the refrigerator. Frozen potatoes should be used within 1 – 2 months.
Peel and cut into desired size. My cooking times are based on cutting the potatoes into 3/8” strips. Put potatoes in boiling water and cook for 4 minutes. Plunge in an ice water bath. This will stop the cooking. Drain well. An alternative method is to put potatoes in hot oil and fry for 4 minutes. Drain well.
To freeze, lightly oil a baking sheet. Put potatoes on the baking sheet in a single layer. Place in freezer until frozen. By freezing in a single layer the potatoes will not stick together allowing you to remove the amount you need. Transfer potatoes from the baking sheet to a freezer plastic bag. When you are ready to use them, you can either fry them or bake them. For frying, add frozen potatoes to hot oil and cook until brown. To bake them, put frozen potatoes on a baking sheet and bake at 425 degrees for 15-20 minutes.
Peel potatoes and cut into 1” cubes. Put potatoes in boiling water and cook for 5 minutes. Plunge in an ice bath. Drain well. Freeze using the same steps for freezing french fries. These potatoes can be used for many things including home fries and mashed potatoes.
Leftover mashed potatoes can be frozen. When cool place in plastic storage containers and freeze. An alternative way to freeze is place mounds, using an ice cream scoop, on a lightly greased baking sheet. Freeze and then transfer to a freezer plastic bag. Reheat thawed potatoes in the oven or microwave.
Peel and shred potatoes. As you are shredding, put in cold water to prevent the potatoes from browning. Put potatoes in boiling water and cook for 3 minutes. Plunge into an ice bath. Drain well. Shape as desired and place on a lightly oiled baking sheet. Freeze. Transfer potatoes to a freezer plastic bag. An alternative method to blanching is to partially cook the hash browns as you normally would. When lightly brown, place on lightly oiled baking sheet and freeze. Transfer to a freezer plastic bag. You can either bake these or cook in a lightly oiled pan. Cook frozen.
Twice Baked Potatoes
Prepare potatoes as you normally would. After putting your potato mixture back in the potato skin, place on a lightly greased baking sheet. Freeze. Wrap each potato in aluminum foil and place in a freezer plastic bag. Bake frozen potatoes at 425 degrees for about 30 minutes (depending on size).
If you want to top your potatoes with cheese, green onion, bacon, etc. do this when you remove them from the freezer.
With just a little time and effort you can always have potatoes in your freezer for a quick and easy side for a busy weekday meal!