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How to Blanch (Slightly Boil) Potatoes

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Potatoes are a staple in so many different diets, but how to make the perfect potato can sometimes be difficult. Blanching potatoes is an important preliminary step in the potato processing process, making it easier and quicker to boil or fry the potatoes afterward. You can also freeze potatoes after blanching and save them for later cooking. The process of blanching potatoes is also quite easy. Simply cut the potatoes into cubes and simmer until soft. Boiled potatoes can be used to prepare dishes immediately or frozen for later reheating.

Start blanching potatoes

Image titled Blanch Potatoes Step 1

Image titled Blanch Potatoes Step 1

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Peel potatoes. Carefully press the grated blade into the potato skin. Run the blade all over the outside of the potato to peel it. Throw the peeled potatoes in the trash.

  • Many people prefer to keep the potato skin intact to take advantage of the nutrients. Potatoes with the skin on will take a little longer to blanch, but if you prefer to leave the skin on, you can skip this step.
Cut the potatoes to your liking. You should cut the potatoes for blanching, usually cut into small squares. Depending on the recipe or preference, you can cut it small or large. If you’re making french fries, cut them into long strips instead of squares.

  • Use a strong knife and a wide wooden cutting board. Place the potato on a cutting board to cut.
  • Cut the potatoes in half lengthwise, remembering to cut them completely. Some potatoes can be a little stiff, so don’t hesitate to press down with force.
  • Cut each potato halves into 3 lengths lengthwise, which you can then cut into cubes. If you want to fry potatoes, simply blanch the long potatoes.
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Wash potatoes. Before you put the potatoes in the pot, you need to wash the starch. Place the potatoes in the basket and place in the sink under running water for a few minutes to rinse. Wash thoroughly to remove dirt or other colors if any.

  • Usually you just need to wash the potatoes under running water. If you see any stains remaining, you can scrub them with your hands. Remember to wash your hands before washing the potatoes.
Wait for the tap water to cool to room temperature. You must use cold water when blanching potatoes. Turn on the warm tap water to pour into the pot and wait a few minutes for the water to cool to room temperature. [1]

  • You can check the temperature of the water just by sticking your finger in the water, but keep in mind that your hands must be clean.
  • Usually the water from the warm tap is also close to room temperature, so you won’t have to wait long for the water to reach the right temperature before blanching the potatoes.
Put the potatoes in the water. Put the potatoes cut into small pieces in a pot of cold water. [2]

  • It is common to add salt to the water before blanching some vegetables, but with potatoes it is not necessary.
Put the pot of potatoes on the stove, turn up the heat and cook until the water starts to boil. Reduce heat as soon as the water begins to boil slightly. You should avoid overcooking the potatoes while blanching, as this will cause the potatoes to burn easily when you cook the dish. Lower the heat until the water is just boiling. Usually you can set the stove to medium or low heat. [3]

  • Check the potatoes from time to time. The blanching time will depend on the number of potatoes you are blanching.
  • Be careful not to overcook the potatoes. You should keep the fire low instead of medium heat just to be sure.

Next stage

Prepare ice while blanching the potatoes on the stove. You need to cool the potatoes in ice water after boiling. This step will prevent the potatoes from overcooking and retain their color. Use a large bowl to hold all the blanched potatoes. Pour water into a bowl and add some ice cubes so that the water is really cold. [4]

  • As always, you need to remember to wash your hands before touching the bowl of water.
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Use a knife to prick the potatoes after boiling for 12 minutes. The potatoes will reach the proper temperature after boiling for about 12 minutes. At this point, you can use a knife or fork to test it. [5]

  • The surface of the potato should be soft, but you won’t be able to get a knife or fork in easily. The tip of the knife will only pierce the surface of the potato. If you skewer the potatoes easily, the potatoes are boiled instead of blanched, and you will have to blanch another batch.
Boil the potatoes a little longer if necessary. If the potatoes are still so hard that the tip of a knife or fork won’t stick to the surface, you’ll need to cook for a few more minutes and check again. Take the trouble to test potatoes for tenderness often to avoid overcooking.
Remove the potatoes from the stove. Drain the blanched potatoes into a basket or sieve in the sink to drain, then place in a bowl of ice water. Soak potatoes in ice water until cool to the touch. [6]

  • Potatoes will cool very quickly when soaked in ice water. You should feel it after a few seconds to see if the potatoes have cooled down and remove as soon as they cool.

Use blanched potatoes

Pat the potatoes dry when they have cooled. Place the basket or sieve in the sink, pour the bowl of ice water and potatoes into the basket to drain. Place the potatoes on several sheets of tissue paper and pat dry. [7]
Image titled Blanch Potatoes Step 12

Image titled Blanch Potatoes Step 12

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Bake, cook or fry potatoes. If you want to use potatoes after blanching, you can start cooking. Baked or fried blanched potatoes cook faster than raw potatoes. You just need to follow the instructions in the recipe. [8]

  • Add seasoning to the potatoes. Uncooked potatoes are a bit bland, so it’s a good idea to try different seasonings. You can make spicy potatoes with seasonings like cayenne pepper, or savory potatoes with garlic salt.
  • Prepackaged seasonings are available at grocery stores. For example, you can buy sachets of cajun seasoning to sprinkle on potatoes after cooking.
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  • Freeze potatoes if you want to save them for later. Blanching is often used to extend the shelf life of vegetables. If you plan to freeze blanched potatoes, you should store them in a sealed plastic container. Remember to leave a space of more than 1 cm below the lid of the box. [9]

    • You can also use a Ziplock bag, but remember to get as much air out of the bag as possible.
    • For best results, you should freeze potatoes in the freezer at very cold temperatures. This way the potatoes will be preserved for a longer time.

    • Advice

    • Be careful not to get burned by boiling water. Wear an apron and long sleeves to avoid direct contact with boiling water.
    • Get everything ready before you start blanching the potatoes. You need to have a bowl of ice water ready before you start blanching. That way, you won’t have to rush to look for something while the pot of potatoes may be overcooking on the stove.

    Potatoes are a staple in so many different diets, but how to make the perfect potato can sometimes be difficult. Blanching potatoes is an important preliminary step in the potato processing process, making it easier and quicker to boil or fry the potatoes afterward. You can also freeze potatoes after blanching and save them for later cooking. The process of blanching potatoes is also quite easy. Simply cut the potatoes into cubes and simmer until soft. Boiled potatoes can be used to prepare dishes immediately or frozen for later reheating.

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