Freeze potatoes - tips

Video: How to freeze potatoes the right way - Blanche it and freeze it

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Depending on what you plan to make the potato into, whole potatoes can be frozen, cut in half, cut into squares or sliced for frying.

Advice:If you want to make french fries, use a sharp knife or a potato cutter to cut into bite-sized pieces.

Put the potatoes in the basket used to blanch. Place a layer of potatoes on the bottom of the basket. This will make sure the potatoes boil at the right time. If you cook too much at the same time, the potato may not cook as expected.

You can blanch potatoes in batches.Blanching in many small batches is always better than damaging a large batch because potatoes are of poor quality.

Different ways: If you don't have a blanching basket, you can place the potatoes directly in the water, but you'll need to quickly remove the potatoes from the water when you're done blanching with a hole spoon or tongs.

Place the potatoes in the boiling water and cover the pot. Slowly put the basket of potatoes in the pot and cover the pot, carefully not to burn. You should notice the water stops boiling for a while when you add the potatoes. Wait for the water to boil again.

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 potatoes in a basket, use a hole spoon or tongs to gently place each potato in the water. Be careful not to splash the water to avoid getting burned.

Remove the potatoes from the stove and dip them in ice. This will stop the heating and keep the ripeness of the potato. Lift the tufted basket out of the boiling water and place it straight in the basin of ice. Allow to cool for the same amount of time as the blanching time.

If you are not poaching potatoes in the basket, use a hole spoon or tongs to scoop up the potatoes that are dropped into the ice.
Small potatoes will cool in 3-5 minutes, larger bulbs will take 8-10 minutes to cool.

Advice: For best results, soak potatoes in cold water at least 16 degrees Celsius or colder.

Cool french fries in the refrigerator, then place in a sealed container. Fry the potatoes as usual. Before freezing, refrigerate potatoes for about half an hour, then store in sealed containers and freeze.

French fries will be better preserved if you refrigerate them before freezing them. This also makes the potatoes safer to eat as the pieces will cool evenly.
Eat potato chips for 4 weeks, while they retain their best taste.

Wrap the baked potatoes in a plastic wrap and freeze for up to 4 weeks. Take out the baked potato and scoop out the inside of the potato, mash, then stuff the skin back. Cover the potatoes in a plastic wrap and store them in the freezer until needed.

Eat baked potatoes for 4 weeks to preserve their best taste.
Scoop out to pre-mash potatoes for better texture when reheated.

Cook potatoes without thawing if you don't have time. Although it will take 1-2 minutes to cook, potatoes can be cooked while still frozen. Just take it out of the freezer, place it in a baking tray or pot, and cook as usual.

The potatoes will thaw quickly once they are heated.
This applies to raw potatoes as well as cooked potatoes.

Bake potatoes at 218 degrees C for 35 minutes. Use a sharp knife to cut the potatoes into bite-sized pieces, place them in a bowl and season with spices, such as olive oil and pepper. Spread the potatoes on a foil-lined baking tray or spray with anti-stick cooking oil, then place in the oven and bake for 35 minutes, turning them over during baking.

Garlic, thyme, rosemary and chili are the perfect spices.
If you don't have foil or non-stick sprays, you can apply a thin layer of olive oil at the bottom of the pan to keep the potatoes from sticking.

Make mashed potatoes by boiling them whole, then mash them. Use a sharp knife to cut the potatoes, then place in a large pot and cover with water. Cover the pot and boil the water over medium heat. Boil for 16-18 minutes, then remove the pot from the stove and drain the water. Add to the pot a piece of butter, half a cup (120 ml) of milk and a pinch of salt and pepper. Use a potato mill to mix ingredients until smooth and serve.

To check if a potato can be mashed, test the softness of the potato by piercing it with a fork.
You can use a mixer instead of a potato mill if you have one.
Add flavor to mashed potatoes by seasoning spices, sour cream, cheese, scallions or scallions.

Make a potato salad by boiling potatoes and adding spices. Cut potatoes into small pieces, place in a pot and cover with water. Boil water over high heat and continue to boil for 15 minutes. Comb the potatoes through the basket, then let cool for about 10 minutes. Take another bowl to mix half a cup (120 ml) of mayonnaise, 2 tablespoons (30 ml) of vinegar, 2 teaspoons (10 ml) of dijon mustard, 2 chopped scallions, 2 tablespoons (5 g) of scent celery, 1 stalk of celery diced and a pinch of salt and pepper. Mix in potatoes and serve.

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 a potato salad.