Who among you likes to eat potatoes as a source of daily carbohydrates? Not surprising, especially since potatoes are not only a healthy root vegetable, they are incredibly delicious when cooked the right way! Since raw potatoes have a very high water content, you will need to boil them for a short period of time (known as the "blanching" process) before freezing them so they don't become too mushy when cooked. Although it sounds complicated, the process is actually very simple! In general, potatoes can be boiled whole or sliced. Want to freeze leftover cooked potatoes? You can do it too! When ready to eat, the potatoes are just warmed up or reprocessed into various recipes of choice.
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Method 1 of 3: Storing Raw Potatoes
Step 1. Scrub the surface of the potato to remove any adhering dirt
First, wet the potatoes with warm water, then use your hands or a vegetable sponge to scrub the surface of the potatoes and remove any adhering dirt. Also pay special attention to areas that are dirty, but are prone to being missed if you're not careful.
If the potatoes are going to be peeled, you can skip this step. However, it is better to keep the potato skins cleaned first so that the attached dirt does not move to the inside of the potatoes accidentally
Step 2. Peel or chop Russet potatoes for best results
Since potatoes will be preserved by the blanching method (boiled at a temperature of less than 100°C for a short period of time), it is best to peel the potato skins first to maximize yields. If you want to freeze the potatoes with their skins on, it's best to cut the potatoes first.
Adjust the potato freezing method to your recipe. In general, potatoes can be frozen whole, sliced in half, diced, or sliced into matchsticks if they are making French fries
Tips:
If you want to process potatoes into French fries, try slicing them lengthwise into matchstick shapes with a very sharp knife or a special tool for cutting fries.
Step 3. Freeze red and golden potatoes whole
If you don't want to do this, you can also cut it first. In fact, red and golden potatoes can be frozen more easily than Russet potatoes, especially since they can both be boiled well whole, even if the skin is not peeled. However, if you still want to cut the potatoes to make them easier to cook and eat, use a sharp knife to slice or dice the potatoes.
If desired, red and gold potatoes can be peeled before freezing
Step 4. Bring water to a boil in a saucepan over high heat
Place the pot on the stove and simmer over high heat until small bubbles appear from the bottom of the water to the surface.
The water should continue to bubble consistently when it reaches the right boiling point
Tips:
As a general rule, use about 3.8 liters of water to boil every 450 grams of potatoes. If the number of potatoes is large enough, you should do the boiling process gradually.
Step 5. Place the potatoes in a blancher or special wire basket
Arrange a layer of potatoes on the bottom of the basket. Make sure the potatoes don't overlap, and don't heat too many potatoes at the same time, so that they cook more evenly.
If necessary, do the boiling process gradually. Remember, it's better to take extra time to boil the potatoes than to spoil the condition of the potatoes by not boiling them the right way
Variation:
If you don't have a wire basket, you can also drop the potatoes straight into the water. However, make sure the potatoes are drained immediately with a slotted spoon or food tongs within a short period of time.
Step 6. Soak the potatoes in boiling water and cover the pot
Gently dip the basket into the water until the potatoes are completely submerged, then cover the pot. Be careful that the very hot water doesn't hurt your skin! The water bubbles should start to disappear when the potatoes are added. Let the potatoes simmer until the water returns to a boil.
- The water should come back to a boil within 1 minute. If not, chances are you've boiled too many potatoes at the same time.
- If not using a wire basket, dip the potatoes one by one into the water with the help of a slotted spoon or food tongs. Be careful not to splash the very hot water and hurt your skin!
Step 7. Boil small potatoes for 3-5 minutes or large potatoes for 8-10 minutes
Potatoes with a diameter of about 3.8 cm or less are classified as small, while potatoes with a diameter of more than that are classified as large. Meanwhile, cut potatoes should be treated like small potatoes. Install a timer so that the boiling time of the potatoes can be monitored properly.
Do you know?
Boiling potatoes in a short time is effective in maintaining the durability of potatoes in various ways. First of all, the process will stop the enzyme activity so that the taste, texture and color of the potatoes can be preserved better. In addition, this process is also effective in cleaning potatoes and maintaining the vitamin content in them.
Step 8. Drain the potatoes and place them in a bowl of iced water
This stage must be done to stop the potato ripening process and maintain the original taste, texture, and color of the potato. Remove the wire basket from the pot and immediately place it in a bowl or other pot of iced water. Cool the potatoes in the same amount of time as the boiling time.
- If you don't have a wire basket, you can also use a slotted spoon or food tongs to drain the potatoes.
- Small potatoes only need to refrigerate for 3-5 minutes, while larger potatoes need to refrigerate for 8-10 minutes.
Tips:
In order for the temperature of the potatoes to cool faster, you should use water that is at least 16°C.
Step 9. Place the potatoes in an airtight container and freeze immediately
First, store the potatoes in a plastic clip bag or similar airtight container. Don't forget to leave 1.5 cm of free space in the container. Then, label the container with a description of the type of food and the date it was frozen, then put the container in the freezer to freeze.
- It's best to freeze the potatoes in one serving to make them easier to warm up when you eat them. In other words, each plastic bag or container is filled with one serving of potatoes.
- Potatoes can be stored in the freezer for 12 months. To keep track of the time, make sure you write the date the potatoes were frozen on the surface of the container.
Variation:
If frozen potatoes are going to be made into French fries, coat the surface with cooking oil before placing them in an airtight container. Place the potato wedges in a bowl and pour in about 1 tbsp. cooking oil for every 900 grams of potatoes. Stir until the entire surface of the potato is well coated with oil to facilitate the cooking process at a later date.
Method 2 of 3: Storing Ripe Potatoes
Step 1. Cool the french fries in the refrigerator, then place them in an airtight container
Previously, bake the potatoes as usual. Then, put the potatoes in the refrigerator and let them cool for about half an hour. After that, put the potatoes in an airtight container and freeze.
- The shelf life of potatoes will increase if they are cooled before freezing. In addition, potatoes will be safer to eat because the temperature is more evenly distributed before freezing.
- Use up the potatoes in a maximum of 4 weeks to get the best taste.
Step 2. Freeze the mashed potatoes
To freeze mashed potatoes, you first need to flatten them out to a thickness of 1.5 cm, then place them on a baking sheet. Use your hands to flatten the remaining mashed potatoes to a thickness of 1.5 cm. Then, place the mashed potatoes on a baking sheet, and cover the surface of the pan with plastic wrap. After that, place the pan with the potatoes in the freezer and freeze it for 24 hours. If the leftover mashed potatoes make more than one ball, transfer the whole frozen potato ball to an airtight container after 24 hours.
It's best to finish mashed potatoes within a few weeks to retain their flavor and texture
Step 3. Wrap the baked potato in plastic wrap, then freeze for up to 4 weeks
Prepare the baked potato to be frozen and scoop out the filling. Then, mash the potato filling and put it back into the skin. After that, take a sheet of plastic wrap and wrap it firmly on the surface of the potato. Freeze the baked potato in the freezer until it's time to serve.
- Cook the baked potato for up to 4 weeks for the best taste.
- Remember, removing the contents of the potato and mashing it is a process not to be missed, especially since doing so will improve the texture of the baked potato once it's warmed up.
Step 4. Do not remove the scallops or potato casserole from the pan if they will freeze after baking
First of all, cool the temperature first by storing it in the refrigerator for 1-2 hours. Before placing in the refrigerator, cover the surface of the baking sheet with parchment paper to protect the potatoes from excess moisture in the refrigerator, then place a baking sheet lid or aluminum foil on top. When it gets warmed up, you can either soften it first or bake it right away in the oven frozen.
- This type of potato preparation can be warmed in the oven at 204°C for 25-30 minutes. If you have a kitchen thermometer, try using it to make sure the internal temperature of the potatoes is 74°C.
- If you want to freeze the potatoes immediately after cooking, stop the cooking process when the surface of the potatoes is light brown, or when they are soft.
Method 3 of 3: Soften and Cook Potatoes
Step 1. Soften frozen raw or cooked potatoes by refrigerating them for 1-2 days
Remove the potatoes from the freezer. Place the potatoes in an airtight container and immediately store them in the refrigerator. Generally, frozen potatoes need to be refrigerated for 1-2 days before cooking.
If you only want to soften the potatoes in small portions, you can remove the desired portion from the freezer and place it in a separate container to soften
Tips:
If you want to cut the potatoes before cooking them, it's best to soften the potatoes first. Otherwise, the potatoes will be very difficult to cut.
Step 2. Cook the potatoes without softening them first if you have limited time
Although the cooking time will increase by 1-2 minutes, the texture and taste of the potatoes will not change if they are cooked immediately frozen. Interested in doing it? Simply remove the potatoes from the freezer and arrange them on a baking sheet or in a saucepan. Then, cook the potatoes as usual.
- Don't worry, the potatoes will soften in texture as they cook.
- This method can be used to process both raw and cooked potatoes.
Step 3. Warm the mashed potatoes over medium to high heat
To warm mashed potatoes, all you need to do is put them in a saucepan and heat them over medium to high heat, stirring occasionally. Then, you can add various complementary ingredients according to taste before serving it.
- If you want, you can also put the potatoes in a closed heat-resistant container and then warm them in the oven at 177°C for 30 minutes.
- If you want to use the microwave, the potatoes can be warmed on medium power for 5 minutes. After 5 minutes, check the condition, then heat the potatoes on high at 30 second intervals until they are warm again.
Step 4. Bake frozen french fries at 218°C for 20-25 minutes
Arrange the frozen fries on a baking sheet that has been greased with cooking oil. Then, bake the potatoes in the preheated oven for 20-25 minutes. Halfway through the baking process, remove the pan and flip each potato slice over so that they cook more evenly.
- Immediately eat fries while warm.
- Ripe potatoes only need to be heated for 5-15 minutes. Check for doneness periodically to make sure the potatoes don't burn.
Variation:
Fry the potatoes in preheated vegetable oil to 177°C for 3-4 minutes or until they are crispy.
Step 5. Bake the potatoes at 218°C for 35 minutes
Use a very sharp knife to cut the potatoes into easy-to-eat sizes. Then, put the potato wedges in a bowl and mix them with various spices, such as olive oil, salt, and pepper. After that, arrange the potatoes in a single layer on a baking sheet that has been lined with aluminum foil or sprayed with cooking oil. Place the baking sheet with the potatoes in the oven and bake the potatoes for 35 minutes. Halfway through the baking process, remove the pan and flip the potatoes over to allow them to cook more evenly.
- Garlic, thyme leaves, rosemary, and chili powder are some great seasoning options when paired with baked potatoes.
- Have neither aluminum foil nor cooking oil in a spray bottle? You can also grease the bottom of the pan with a light layer of olive oil to prevent the potatoes from sticking while baking.
Step 6. Make mashed potatoes by boiling whole potatoes and then mashing them
Cut the potatoes with a sharp knife, then put them in a saucepan and pour them with water. Then, cover the pot and bring the water to a boil over medium to high heat. Boil the potatoes for 16-18 minutes. Once cooked and soft, drain the potatoes and then turn off the stove. In a bowl with drained potatoes, add a stick of butter, 360 ml of milk, and a pinch of salt and pepper. Then, use a potato masher to mix all the ingredients together until the texture is smooth and there are no lumps. Mashed potatoes are ready to serve!
- Potatoes are ready to mash if they feel soft when pierced with a fork.
- If you have an electric mixer, you can also use it instead of potato mash.
- Season the mashed potatoes with various additional spices, sour cream, cheese, chives, or scallions.
Step 7. Boil the potatoes and serve with various accompaniments to make potato salad
Cut the potatoes, put them in a saucepan and pour water over them. Then, bring the water to a boil over high heat, then boil the potatoes for about 15 minutes. Once the texture is soft, drain the potatoes with the help of a slotted basket, then let sit for 10 minutes until the temperature cools down. In a separate bowl, mix 120 ml of mayonnaise, 2 tbsp. vinegar, 2 tsp. mustard dijon, sliced 2 spring onions, 2 tbsp. parsley, 1 diced celery stick, and a pinch of salt and pepper. Stir all the spices in a bowl until well combined. Place the potatoes in a bowl and stir again until the entire surface is coated with the spices. Potato lettuce is ready to serve.
- Potatoes can be cut before or after boiling. However, if you are going to boil frozen potatoes, it's best to cut the potatoes after boiling to make the process easier.
- If you want, you can add chopped hard-boiled eggs to enhance the flavor of the potato lettuce.
