Potatoes are a tasty and nutritious vegetable that grows in abundance, so you may have more of them at home than you can eat. Since they have a high water content when raw, they must be blanched before freezing to prevent them from becoming mashed during actual cooking. It might seem like a hassle, but it involves a few really simple steps. You can blanch the potatoes whole or after cutting them into pieces. When you feel like eating them, just defrost them and use them as required by the recipe. The freezer is also very useful to avoid wasting leftover cooked potatoes.
Steps
Method 1 of 3: Store Raw Potatoes
Step 1. Scrub the potatoes to clean them of dirt
Moisten them with hot water and then scrub them with your fingers or a vegetable brush to remove dirt from the peel. Try to reach even the smallest crevices because that's where the dirt accumulates.
If you intend to peel potatoes, this step may seem unnecessary. However, it is better that the potatoes have clean skin, otherwise by cutting them into pieces you could transfer the soil onto the pulp with the knife
Step 2. Peel the white potatoes or cut them into pieces
It would be better to blanch them without the peel, to avoid it acting as a barrier. However, if you prefer, you can freeze them with the peel; in this case, however, it is better to cut them into pieces first.
Potatoes can be frozen either in pieces or whole, depending on how you intend to use them later. Depending on the recipe, you can cut them in halves, cubes or sticks
Suggestion:
if you want to use them to make french fries, cut them into evenly sized sticks using a sharp knife or a handy potato cutter.
Step 3. Yellow-fleshed potatoes and red potatoes also boil well whole
In general, they are easier to freeze than white-fleshed ones, since they can also be boiled whole and even with the peel. If you prefer to cut them into pieces so that they are ready to cook in the future, you can slice or dice them.
Decide freely whether to peel them or freeze them with the peel, based on the use you intend to make of them
Step 4. Put the water to boil
Fill a saucepan, place it on the stove and heat the water over high heat. Wait for the water to boil before adding the potatoes.
The water must boil constantly and briskly
Suggestion:
as a general rule, use about 4 liters of water for every half a kilo of potatoes. If you need to blanch a lot of them, do it several times.
Step 5. Arrange the potatoes in a steamer basket
Place them on the bottom of the basket so that they form a single layer. By avoiding overlapping, you can be sure that they will cook in the indicated time. Don't put too many potatoes in the basket in an effort to save time, or they won't cook evenly.
If you want to freeze a lot of potatoes, blanch them several times. It is better to repeat the same operations several times rather than ruining the whole game
Variant:
in the absence of the metal basket, you can immerse the potatoes directly in the water. In this case, you need to have a skimmer or kitchen tongs to get them out of the water quickly once they're ready.
Step 6. Dip the potatoes in the boiling water and put the lid on the pot
Introduce the basket into the water very slowly, to avoid burning yourself; immediately afterwards cover the pot with the lid. The water is likely to temporarily stop boiling after adding the potatoes, so make sure it reaches a boil again.
- The water should start boiling again within a minute. If not, you may have cooked too many potatoes in one go.
- In the absence of the basket, carefully dip the potatoes into the boiling water (one at a time) using a skimmer or kitchen tongs. Be careful not to splash the water to avoid burning yourself.
Step 7. Blanch the small potatoes for 3-5 minutes and the larger ones for 8-10 minutes
If they do not exceed 4 cm you can consider them small, while all the others can be considered large. If you cut them into pieces, treat them like small ones. Set a timer to control cooking time.
Did you know that?
Once blanched, the potatoes keep longer. The action of the enzymes stops, so the taste, texture and color of the potatoes remain intact longer. In addition, boiling water thoroughly cleans the potatoes and preserves their vitamin content.
Step 8. Transfer the potatoes to ice water
The cold interrupts the cooking process and preserves the potatoes as they are. Lift the basket, let the potatoes drain for a few seconds, and then immerse them in the ice water. Leave the potatoes to soak in cold water for the same cooking time.
- If you didn't use the basket, take one potato at a time out of the boiling water with tongs or a skimmer and transfer them all into the ice water.
- Small potatoes will cool in about 3-5 minutes, while large ones will need to wait 8-10 minutes.
Suggestion:
to obtain the best possible result, it is important that the water in which the potatoes must cool is at a temperature below 16 ° C.
Step 9. Place the potatoes in an airtight container and freeze them
You can use a plastic food container or bag with a zip lock. Leave a couple of inches of empty space inside and use a label or permanent marker to indicate the contents and date of packaging. Finally, return the container or bag to the freezer.
- For convenience, divide the potatoes into portions suitable for one meal each. When the time comes, you can easily defrost only the ones you need for lunch or dinner.
- You can store potatoes in the freezer for up to 12 months. Don't forget to note the packing date on the bag or container to find out how long they have been in the freezer.
Variant:
if you have cut potatoes into sticks and intend to use them to make french fries, it is best to grease them before freezing them. Pour them into a bowl, add a tablespoon of seed oil (15 ml) for each pound of potatoes and then mix to season them evenly. In the future they will cook more easily.
Method 2 of 3: Store Cooked Potatoes
Step 1. Chill the leftover fries in the refrigerator and then transfer them to an airtight container
Fry them as you normally do and, before freezing them, let them cool in the refrigerator for about half an hour. Then transfer them to an airtight container.
- French fries will keep better if you chill them before putting them in the freezer, and you will also avoid any health risks.
- Eat your fries within 4 weeks to keep them from spoiling.
Step 2. Turn the puree into a couple of centimeters thick croquettes and freeze them
Shape the leftover puree with your hands to form thin, rounded croquettes. Place the croquettes on a baking sheet and then cover them with cling film. Place them in the freezer for about 24 hours, then transfer them to an airtight container to save space.
Puree doesn't keep long in the freezer, so eat it within a couple of weeks
Step 3. Wrap the stuffed potatoes in cling film
Scoop out the pulp with a spoon and mash it before putting it back inside the peel. Next, wrap cling film around the potato to protect it from the air. Store leftover stuffed potatoes in the freezer and eat them within 3-4 weeks.
- Do not let it pass more than a month before eating them.
- Crushing the pulp helps it to have a better consistency when heated.
Step 4. Freeze the potatoes au gratin or baked in the pan
First put them in the refrigerator for a couple of hours so that they cool evenly. Once cool, cover them with parchment paper and then with foil or the lid of the pan. When you are ready to eat them, you can let them defrost or put them directly in the oven.
- Heat the potatoes in the oven at 200 ° C for 25-30 minutes. If you have a cooking thermometer, use it to make sure they have reached 75 ° C in the center.
- If you are cooking potatoes with the intention of freezing them, take them out of the oven when they are almost completely cooked and a golden crust has formed on the outside.
Method 3 of 3: Defrost and Cook Potatoes
Step 1. Let the potatoes, raw or cooked, defrost in the refrigerator for a couple of days
If you have enough time, take them out of the freezer and transfer them to the refrigerator without taking them out of their container. For best results, let them defrost for 24 to 48 hours before cooking.
If you only want to thaw a small portion, take out only the ones you need and transfer them to a separate airtight container
Suggestion:
if you have to cut the potatoes before cooking them, it is better to let them defrost, otherwise you will have a lot of effort.
Step 2. Cook frozen potatoes if you are in a hurry
You will have to allow a few minutes of cooking more than normal, but this will not compromise the result. Remove the potatoes from the freezer and place them in the frozen pot or pan, then cook them normally.
- The potatoes will quickly defrost when cooking begins.
- You can use still frozen potatoes even if they are already cooked.
Step 3. Heat the mashed croquettes over medium-high heat
Put them in the pan and occasionally stir to turn them back into a soft puree. You can add ingredients of your choice to make it tastier.
- Alternatively, you can heat the potato croquettes in the oven at 175 ° C for 30 minutes and eat them whole.
- To make it quicker, you can heat the puree in the microwave on medium power for about 5 minutes. If it's still not hot when it's done, turn up the power and continue heating it every 30 seconds until it's ready.
Step 4. Place the fries in the oven at 230 ° C for 20-25 minutes
Spread them on a greased baking sheet and then put them in the preheated oven for 20-25 minutes. Turn them halfway through so they cook evenly on all sides.
- Eat french fries hot.
- If the fries are already cooked, it will take 5-15 minutes. Check them often to make sure they don't burn.
Variant:
Fry the fries in seed oil at 175-180 ° C for 3-4 minutes or until crispy.
Step 5. Prepare the baked potatoes
Let them roast for 35 minutes at 220 ° C. First, cut them into bite-sized pieces with a sharp knife, then put them in a bowl and season with oil, salt, pepper. Spread them inside a pan lined with aluminum foil (alternatively you can grease it with oil). Put the potatoes in the oven and cook for 35 minutes, turning them halfway through cooking.
- You can also season them with aromatic herbs and spices: thyme, rosemary, garlic and chilli are great choices.
- You can use spray oil for convenience, otherwise you can grease the bottom of the pan with a kitchen brush or folded paper towel.
Step 6. Make the puree
Boil the potatoes cut into pieces and then mash them. Cut them into cubes using a sharp knife, then transfer them to a large pot and cover them with water. Put the lid on the pot and turn on the stove. Let the potatoes boil over medium-high heat for about a quarter of an hour, then drain and put them back in the pot with the milk, butter and a pinch of salt and pepper. Use the potato masher to mix the ingredients until you get a soft, lump-free puree.
- Make sure the potatoes are cooked before you drain them. Stick them with your fork to make sure they are soft in the center.
- If you want, you can use the hand blender instead of the potato masher.
- You can enrich the taste of the puree by adding sour cream, a cheese, chopped chives or spring onion.
Step 7. Make the potato salad
Just boil them in boiling water and then season them. Cut the potatoes into pieces, put them in a saucepan and cover them with water. Bring the water to a boil and boil it over high heat for about 15 minutes, then drain and let it cool in the colander for about ten minutes. Meanwhile, in a separate bowl, mix 120 ml of mayonnaise, 2 tablespoons of vinegar, 2 teaspoons of mustard, 2 chopped shallots, 2 tablespoons of parsley, 1 stalk of chopped celery and a pinch of salt and pepper. Add the potatoes and mix to distribute the seasoning. Serve them and enjoy your meal!
- You can cut the potatoes before or after boiling them. If they are frozen, it is best to cut them once cooked.
- You can enrich the potato salad by adding a boiled egg cut into small pieces.
