How to Freeze Potatoes
Want to save potatoes for later? Learn how to freeze potatoes, including blanching techniques and tips for cooking with frozen potatoes.
Yield: 2 people
Cost: $1 per potato
- 1 lb potatoes (any variety)
Bring a large pot of water to a rolling boil.While the water gets hot, cut the potatoes into whatever shape you prefer. (If using petit, baby, or any other small potato, you can skip cutting and freeze whole.) Add the potatoes to a silicone steamer basket (or a pasta strainer pot), and lower it into the boiling water.If you don't have a basket, you can add the potatoes to the water without one and use a slotted spoon to remove them from the water later. Blanch the potatoes for 3-5 minutes in the boiling water, depending on the size of your cut potatoes. Blanch finely diced potatoes for 3 minutes, fries for 4 minutes, and larger chunks of potatoes for 5 minutes.After adding the potatoes, your water should return to a rolling boil within one minute. If it doesn't, you're using too many potatoes for the amount of water in the pot. Move the fries out of the boiling water and immediately into an ice bath to stop them from cooking more. Alternatively, if ice is not available, move the potatoes out of the water and spray them down with very cold water.
Lay the potatoes in a single layer on a towel. Let them dry completely.
If you're working in batches and have more raw potatoes to blanch, move the next batch of potatoes to the pot of boiling water. Repeat the blanching process.
Place blanched, rinsed, and dried potatoes in a single layer on a baking sheet or tray. If desired, toss in olive oil and seasoning before freezing. (Pre-seasoning is especially nice if you're making fries or home-fries with the potatoes.) Freeze potatoes for 15-20 minutes until the hardened in the freezer. Move the potatoes from the tray into a freezer bag. Push as many potatoes as you can into a single bag.Use frozen potatoes within a year.