Raw sliced potatoes background. Potatoes in wire basket. Fill a pot with water and season it with salt. Place the pot over high heat and bring to a boil. Blanching time depends on how large your potatoes or potato pieces are — it can take anywhere from three minutes for baby potatoes or small cubes to 10 minutes for whole russets. Remove the potatoes from the boiling water and immediately plunge them into an ice bath to stop the cooking process.
Transfer the potatoes to a colander to drain after they have completely cooled. Pat with paper towels to absorb excess moisture. Flash freeze. Arrange the potatoes in a single layer on a lined cookie sheet.
Freeze at least four hours or up to overnight. When the potatoes are frozen, you can transfer them to freezer-safe storage bags labeled with the date. Check out our top potato recipes for inspiration for your prepped and readied spuds. Looking to upgrade your kitchen equipment? Check out our Black Friday fridge freezer deals page for the latest offers on some of the best appliances.
There is no need to defrost potatoes before cooking them. If you would prefer to defrost the mash, just pop it into the fridge overnight.
These warming Bombay potatoes make a mouthwatering side dish to any epic curry feast. We recommend making a double batch — everyone will be coming back for another spoonful.
No summer BBQ would be complete without a plate piled high with creamy potato salad. This next level recipe pulls out all the stops, topping everything off with a handful of crispy fried onions. Digital Vision. Blanching Potatoes Without blanching, raw potatoes spoil in the freezer. How to Cook Petite Red Potatoes. How to Roast Italian Sausage.
How to Cook Potatoes in the Broiler. How to Freeze Fresh Beets. Do not boil the potatoes completely, they should remain firm. While waiting for the potatoes to cook, prepare a bowl of iced water. When the potatoes are done, scoop each one with a slotted spoon and give them an ice bath.
This will stop the core heat from cooking the spuds through. After the ice bath, pat each potato dry with paper towels. On a parchment-lined baking sheet, spread the potatoes and make sure each one is cooled completely.
Stick the baking sheet in the freezer for two hours or until the potatoes are frozen solid. This extra step stops the spuds from clumping together. Once the potatoes are frozen solid, get several resealable plastic bags or a large freezer-safe container.
Take the potatoes out of the freezer and place them in your preferred container.
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