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Potatoes are a delicious, nutritious and very nutritious vegetable, so you can harvest so many potatoes that you won’t eat them all. Raw potatoes have a high water content, so you need to blanch (slightly boil) before freezing to prevent them from becoming mushy when cooking. It sounds complicated, but the process is quite simple. You can blanch potatoes whole or chopped. In addition, freezing is also a great way to preserve cooked potatoes. When you want to eat potatoes, you just need to defrost and process them.
Steps
Preserving raw potatoes
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Scrub potatoes to remove sandy soil. Dip the potatoes in warm water to get them wet, then use a hand or vegetable brush to clean the potatoes. Be sure to scrub even the grooves or rough spots to get rid of all the dirt inside. [1] X Trusted Source Penn State Extension Go to Source
- You can skip this step if you plan to peel the potatoes, but it’s still a good idea to wash the skins off before proceeding to the next step so you don’t accidentally get dirt on the edible part of the potato.
Peel or cut brown potatoes for best results. The blanching method works best when the potatoes have been peeled, but you can also leave the skin on when blanching if you prefer. If you want to leave the skin on, it’s best to cut the potatoes before freezing. [2] X Trusted Source National Center for Home Food Preservation Go to source
- Depending on what you plan to make your potatoes into, you can freeze whole potatoes, cut them in half, cut into squares, or slice them for frying.
Tip: If you want to make french fries, use a sharp knife or potato cutter to cut into bite-sized pieces. [3] X Research Sources
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Leave red or yellow potatoes whole, or chop if desired. Red and yellow potatoes are easier to freeze than brown potatoes because they are easier to blanch, even with the skin on. If you prefer pre-cutting to facilitate cooking, you can use a sharp knife to cut into cubes or slices. [4] X Trusted Source Penn State Extension Go to Source
- If you want, you can also peel the red and yellow potatoes before freezing.
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Boil a pot of water over high heat. Put the pot of water on the stove and turn up the heat to high. When the water bubbles from the bottom of the pot rise, the water is boiling. [5] X Trusted Source National Center for Home Food Preservation Go to Source
- You will see bubbles continuously rising to the surface of the water as the water boils.
Tip: As a general rule, use about 4 liters of water to blanch 0.5 kg of potatoes. If you have a lot of potatoes, it’s best to blanch them in batches.
Place the potatoes in the basket used for blanching. Place a layer of potatoes on the bottom of the basket. This will ensure that the potatoes are boiled at the scheduled time. If you boil too much at once, the potatoes may not cook as expected. [6] X Trusted Source National Center for Home Food Preservation Go to Source
- You can blanch potatoes in batches. It is always better to blanch several small batches than to spoil a large batch because the potatoes are not of good quality.
Alternatively: If you don’t have a blanching basket, you can drop the potatoes directly into the water, but you’ll have to quickly remove the potatoes from the water once you’ve finished blanching with a slotted spoon or tongs.
Put the potatoes in the boiling water and cover. Slowly place the basket of potatoes in the pot and cover the pot, being careful not to burn. You should see the water stop boiling for a while when you add the potatoes. Wait for the water to boil again. [7] X Trusted Source National Center for Home Food Preservation Go to Source
- The water will boil again within 1 minute. If the water has not boiled for more than 1 minute, you may have added too many potatoes.
- If you are not blanching the potatoes in a basket, use a slotted spoon or tongs to gently place each potato in the water. Be careful not to splash water to avoid burns.
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Blanch the potatoes for 3-5 minutes if they are small, and 8-10 minutes if they are large. Potatoes under 4 cm are considered small, and those larger than this size are large. Cut potatoes will be treated like small bulbs. You should set an alarm to track the blanching time. [8] X Trusted Source Penn State Extension Go to Source
Do you know? The blanching method can help you preserve potatoes for days. Enzymes will be retained in the potato, helping to preserve the maximum flavor, texture and color of the potato. In addition, potatoes treated in this way will be very clean and retain their vitamin content. [9] X Trusted Source National Center for Home Food Preservation Go to Source
Remove the potatoes from the heat and dip them in ice water. This step stops the heating process and preserves the ripeness of the potatoes. Lift the blanching basket out of the boiling water and place it directly into the ice bath. Allow to cool for a time equal to the blanching time. [10] X Trusted Source National Center for Home Food Preservation Go to Source
- If you’re not blanching the potatoes in the basket, use a slotted spoon or tongs to scoop out the potatoes and drop them in the ice.
- Small potatoes will cool in 3-5 minutes, larger ones will take 8-10 minutes to cool.
Tip: For best results, soak potatoes in cold water at least 16 degrees Celsius or colder.
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Place the potatoes in an airtight container and freeze. Use a zippered plastic bag or food-grade plastic container to store the potatoes. Remember to leave a space of 1.5 cm in the packaging. Label the packaging with the type of food and the date it was frozen, then place it in the freezer. [11] X Trusted Source National Center for Home Food Preservation Go to source
- It is a good idea to divide the potatoes into small portions so that each bag is enough for one use.
- You can store potatoes in the freezer for about 12 months. Remember to put the freeze date on the package to see how long the potatoes have been in the freezer.
Variation: If storing chopped potatoes for frying, mix them with a little oil just before putting them in the box. Place the potatoes in a bowl, add 1 tablespoon (15 ml) of vegetable oil for every 1 kg of potatoes, toss until all the potato pieces are coated with oil. This will make the potatoes easier to cook.
Storing cooked potatoes
Cool the fries in the refrigerator, then place in an airtight container. Fry the potatoes as usual. Before freezing, put the potatoes in the refrigerator for about half an hour to cool, then place in an airtight container and freeze. [12] X Trusted Source Penn State Extension Go to source
- French fries will keep better if you refrigerate them before freezing. This also makes the potatoes safer to eat as the pieces will cool evenly.
- Eat french fries within 4 weeks, while they still have the best flavor.
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Frozen mashed potatoes molded into flats placed in a baking tray. Use your hands to shape the mashed potatoes into flat pieces about 1.3 cm thick. Place the potato slices in a baking tray and cover with cling film. Place the mashed potatoes in the freezer for 24 hours, then place the mashed potatoes in an airtight container. [13] X Trusted Source Penn State Extension Go to Source
- It is best to eat mashed potatoes within a few weeks, as frozen mashed potatoes are not very good.
Wrap baked potatoes in cling film and freeze for up to 4 weeks. Remove the baked potato and scoop out the potato inside and mash it, then stuff it back into the skin. Wrap the potatoes in cling film and store in the freezer until needed. [14] X Trusted Source Penn State Extension Go to Source
- Eat baked potatoes within 4 weeks for best flavor.
- Scoop out the mashed potatoes first for a better texture when reheating.
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Store stuffed and stewed potatoes in a plate when frozen. Place the dish of cooked potatoes in the refrigerator to cool for 1-2 hours. Cover the dish with moisture-proof parchment paper, then cover with another layer of foil and freeze. When you want to reheat food, you can defrost it or put it straight on the stove while the food is still frozen. [15] X Trusted Source Penn State Extension Go to source
- These types of dishes can be reheated in the oven for 25-30 minutes at 204 degrees Celsius. When reheating, you should use a thermometer to make sure the internal temperature is at least 74 degrees Celsius.
- When preparing something to freeze, turn off the heat when the dish starts to turn light brown and the potatoes are almost tender.
Defrosting and processing potatoes
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Thaw or leave the potatoes in the fridge for 1-2 days if you have time. Remove the can of potatoes from the freezer and place the whole can in the refrigerator for 1-2 days before cooking. This time is for the potatoes to defrost. [16] X Research Source
- If you only want to defrost a small amount of potatoes, remove a portion from the can and place in another covered container to defrost.
Tip: If you need to cut potatoes before cooking, it’s best to defrost them first, otherwise the potatoes will be too hard to cut.
Cook potatoes without defrosting if you don’t have time. Although the cooking time will be 1-2 minutes longer, the potatoes can be cooked even while they are frozen. Simply remove from the freezer, place in a baking tray or pot, and cook as usual. [17] X Trusted Source Penn State Extension Go to Source
- Potatoes will defrost quickly when they begin to be heated.
- This method works for both raw and cooked potatoes. [18] X Research Sources
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Heat the mashed potatoes over medium-high heat until the potatoes are warm. Place the potatoes in a saucepan and bring to a boil over medium-high heat. Stir the potatoes occasionally while cooking. You can add other ingredients or seasonings if desired. [19] X Research Source
- You can also place a covered dish of potatoes in the oven and heat at 177 degrees Celsius for 30 minutes.
- To reheat potatoes in the microwave, heat them on medium power for about 5 minutes. Take it out to check, then continue to heat at high power with 30 seconds increments until hot.
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Bake frozen fries at 232 degrees Celsius for 20-25 minutes. Spread the fries on a greased baking tray, then place in the preheated oven and bake for 20-25 minutes. Flip the potatoes once when baking half the time. [20] X Research Source
- Eat fries while they’re still warm.
- Fried potatoes only need to be reheated for about 5-15 minutes. You should regularly check to make sure the potatoes are not burnt. [21] X Trusted Source Penn State Extension Go to Source
Alternatively: Fry the potatoes again in oil heated to 177 degrees Celsius for 3-4 minutes or until crisp.
Bake potatoes at 218 degrees Celsius for 35 minutes. Use a sharp knife to cut the potatoes into bite-sized pieces, place in a bowl and season with seasonings, such as olive oil and pepper. Spread the potatoes on a baking tray lined with foil or spray with nonstick cooking oil, then place in the oven and bake for 35 minutes, flipping the potatoes over the baking time.
- Garlic, thyme, rosemary, and chili peppers are great seasonings.
- If you don’t have foil or nonstick spray, you can brush a thin layer of olive oil on the bottom of the pan to keep the potatoes from sticking.
Prepare mashed potatoes by boiling whole chunks, then mashing them. Use a sharp knife to cut the potatoes, then place in a large pot and cover with water. Cover and bring the water to a boil over medium-high heat. Cook for 16-18 minutes, then remove the pot from the heat and drain the water. Add a piece of butter, half a cup (120 ml) of milk, and a pinch of salt and pepper. Use a potato masher to blend the ingredients until the potatoes are smooth and ready to serve. [22] X Research Source
- To check if the potatoes are mashed, test the softness of the potatoes by inserting a fork through them.
- You can use a mixer instead of a potato masher if you have one.
- Add flavor to mashed potatoes by seasoning with seasonings, sour cream, cheese, scallions, or scallions.
Make potato salad by boiling potatoes and adding seasonings. Cut the potatoes into small pieces, place in a pot and cover with water. Bring the water to a boil over high heat and continue boiling for 15 minutes. Pass the potatoes through the basket, then let cool for about 10 minutes. In another bowl, mix half a cup (120 ml) of mayonnaise, 2 tablespoons (30 ml) of vinegar, 2 teaspoons (10 ml) of dijon mustard, 2 sprigs of finely chopped scallions, 2 tablespoons (5 g) of thyme. celery, 1 stalk of diced celery and a pinch of salt and pepper. Mix in the potatoes and serve. [23] X Research Sources
- You can chop potatoes before or after boiling. If using frozen potatoes, this is the best option.
- If you like, you can add chopped hard-boiled eggs to your potato salad.
Things you need
Preserving raw potatoes
- Water
- Big pot
- Vegetable brush for washing potatoes (optional)
- Potato peeler (optional)
- Blanching basket and lid (optional)
- Spoon with hole or tongs (optional)
- Big bowl
- Ice
- Baskets
- Sealed box
Storing cooked potatoes
- Sealed box
- Baking tray
- Food wrap
- Stencils or foil
Defrosting and processing potatoes
- Baking tray (optional)
- Silver paper (optional)
- Non-stick cooking oil (optional)
- Potato masher (optional)
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This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 7 references cited in this article that you can view at the bottom of the page.
This article has been viewed 43,519 times.
Potatoes are a delicious, nutritious and very nutritious vegetable, so you can harvest so many potatoes that you won’t eat them all. Raw potatoes have a high water content, so you need to blanch (slightly boil) before freezing to prevent them from becoming mushy when cooking. It sounds complicated, but the process is quite simple. You can blanch potatoes whole or chopped. In addition, freezing is also a great way to preserve cooked potatoes. When you want to eat potatoes, you just need to defrost and process them.
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