What happens if potatoes freeze

Freezing potatoes that you plan to roast not only saves time but can actually make for extra crunchy spuds. Peel potatoes, if desired, then cut into wedges, cubes or chunks and blanch in boiling water until they are tender but still have some bite. Cooking times will vary depending on the potato variety and how large or small the pieces you cut them into are, but what's important is that the potatoes should not be fully cooked.

Drain the potatoes then plunge them into a bowl of ice water to stop the cooking process, drain again and let cool completely. Spread the potatoes in an even layer on a baking sheet, making sure they are not touching, then freeze for 6 to 12 hours, or until solid.

Next, transfer the potatoes to airtight freezer bags and freeze for up to 3 months. When ready to roast , toss the frozen potatoes with olive oil, season with salt and pepper and roast until golden and crisp.

As with roasted potatoes, french fries require blanching, but the extra step has the added benefit of making fries that are crisp on the outside yet irresistibly fluffy on the inside. If desired, peel the potatoes, then cut into thick or thin slices, depending on your preference.

In a large pot of boiling water, blanch the fries for about 2 minutes, adjusting the time as needed for the variety and size of the potatoes. Next, plunge the potatoes into an ice bath to stop the cooking process. Drain the fries and let them dry completely then toss in a little vegetable oil—about 1 tablespoon for every 2 pounds of potatoes—spread in an even layer on a parchment-lined baking sheet and freeze until solid, about 6 hours or overnight.

Transfer frozen fries to an airtight freezer bag and freeze for up to 6 months. Homemade french fries can be baked or fried straight from the freezer. Mashed potatoes often contain rich ingredients, such as cream, sour cream or cream cheese, which helps preserve their texture throughout the freezing and thawing process. Prepare mashed potatoes according to your recipe, then spoon into an airtight freezer bag—or divide your mash into individual portions—let cool completely and freeze for up 6 months.

Thaw frozen mashed potatoes in the refrigerator and reheat in the oven or microwave, being sure to stir them before serving. Twice-baked potatoes , also known as stuffed potatoes, are perfect for prepping ahead and freezing for quick weeknight meals—as with mashed potatoes, the cheese or sour cream they usually contain helps make them more freezer friendly. If your French fries are uncooked, you'll need to blanch them before freezing find instructions in the section above.

If they're cooked, however, the process is a bit simpler. Here's another situation that'll depend on the state of your spuds — are they cooked or uncooked? If they're uncooked, shred the potatoes with the large side of a cheese grater before blanching since the potato is shredded, you'll only need to blanch them for a minute or two. Cooked hash browns are frozen just like French fries. Mashed potatoes tend to freeze better than other types of potatoes, as the fat from butter and cream helps them keep their texture.

If you're planning to freeze the potatoes you're about to mash , now is not the time to skimp on the good stuff. By Corey Williams Updated May 04, Pin FB Share.

Farmers Market - Organic Potatoes. Raw sliced potatoes background. Potatoes in wire basket. Fill a pot with water and season it with salt. Place the pot over high heat and bring to a boil. Blanching time depends on how large your potatoes or potato pieces are — it can take anywhere from three minutes for baby potatoes or small cubes to 10 minutes for whole russets. Remove the potatoes from the boiling water and immediately plunge them into an ice bath to stop the cooking process.

That way he could see what it looked and smelled like when it was done, and that you don't need to grill to brown foods to enhance flavors. I showed him how to vary the seasonings. For example, for fresh broccoli, how just changing a small amount of oil from olive to sesame can make it taste different. The important thing, especially with men, is to focus on a result and then show them how to achieve it rather than give them a list of steps.

While I was recuperating DH reached the point where he was experimenting with herbs! However, learning to cook creatively may lead the OP's DH to cook to his own taste. If all she wants is someone to follow orders, she is safer if he stays ignorant.

Potatoes must be harvested befoe the ground freezes. Harvesting can begin as soon as the vine dies. Potatoes can be stored outside in a thick potato mound, but the mound must be constructed in a way to keep the potatoes from freezing and elevated a bit above the average gound level; They should not experience standing water, but at the same time, they need the earthern atmosphere to preserve their moisture content.

Potatoes stored in a mound are good to about mid-March following harvest. If the frost depth is 18 inches, then the walls of the mound must be thicker than 18 inches. Found this info. The mealy type potato is best. Use mature potatoes you have stored for at least 30 days. Potatoes with a higher sugar content will brown excessively and will be less attractive. Rinse in cold water to remove surface starch. Dry thoroughly on a towel. Fry strips in deep fat or oil at degrees about 4 minutes or until cooked, but not browned.

Remove from fat and drain on absorbent paper. Do not overload the French fry basket. If you do, the fat temperature will drop and the potatoes will absorb more fat. Use just enough potatoes to cover the bottom of the basket. Cool French fried strips to room temperature and pack in cartons or other airtight containers.

Seal, freeze and store at 0 degrees or lower. Homemade French fries have a short storage life, so use them within 2 to 3 months. When you use them, fry in deep fat without thawing. For skillet crisping, brown the French fries in one tablespoon of oil. A F oven may be used to finish cooking and browning. For hashed browned potatoes, prepare as you would to serve. Brown only to the brown-and-serve stage, cool and package for freezing.

Store frozen for one to 2 months. When you want to use them, finish cooking and browning as for regular preparation. Prepare mashed potatoes as for serving. Cool, then pack in airtight containers and freeze. Slice when ready to use and fry without thawing. You can also make mashed potatoes into mounds. Freeze on a tray and then package. Store for one month. To use, take out as many mounds as you need to fry or put on top of a casserole.

They can also be reheated in the microwave. To stuff baked potatoes, remove the cooked potato from the skin, mash it and add seasonings. Return to the skin, piling lightly. Wrap each potato in airtight packaging and freeze. When ready to use, remove wrap and put directly into a oven. Bake for 30 minutes. After 15 to 20 minutes in the oven, top each potato with grated cheese.

Raw potatoes or potatoes in combination dishes such as soups and stews do not freeze well. Upon thawing and reheating, they tend to disintegrate, especially if the potatoes are whole or cut in large cubes. Partially Cooking is the Trick: Make and partially cook fries, homefries, and whatever other style first. Then freeze in portions big or small - size doesn't matter. Raw or new potatoes just don't freeze well. I think it has something to do with their water content -they turn mushy!

Though it takes a little time to cook before freezing, you make up the difference on the other end, and, in my experience, don't lose any flavor. Certainly better and less expensive than commercial products.

Next time I do mashed potatoes, I'll make extra just to freeze. Just me Jasdip 10 years ago. I love the idea of freezing mashed potatoes. Never occurred to me to do that. Adding these portions to a container in the freezer or in muffin cups is a great idea! One you reheat the frozen mashed potatoes, you will need to refluff them, then they'll be just like new : I agree with dgkritch, I would try boiling them just to see unless they are already turned to mush once they thaw.

Where did that come from I meant "when". Thanks for all your expert advice! Strat 9 years ago. Related Stories. Making smart food choices is easier when your kitchen is part of your support team. Some things are best when the weather is bad. Heat up some cocoa and join the discussion. Houzzers prove adept at snatching victory from the jaws of entertaining defeat.

In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better. By Stacy Briscoe.