The only way to properly freeze uncooked potatoes is to cut and blanch them, which helps maintain their texture and flavor. Raw potatoes that are frozen without blanching become very watery and lose their structure when thawed.
In order to properly blanch potatoes, cut them into smaller pieces, unless using small, new potatoes. Depending on how they are prepared in the future, cut them into small cubes, french fry sticks or shred them for hash browns. Bring a large pot of water to boil on the stove. Fill a large bowl with icy water, and set aside. Place the potatoes in the boiling water, and blanch for about three to five minutes. Blanching partially cooks the potatoes, which helps keep their flavor intact. Don't fully cook the potatoes.
After blanching, immediately place the potatoes in the bowl of icy water in order to stop the cooking process. Drain the water, and spread the potatoes onto a lined baking sheet. Pat dry excess water with a paper towel, and place the potatoes in the freezer until they are solid. Transfer the frozen potatoes into a freezer-safe bag, removing as much air as possible. When ready to cook the potatoes, place them directly into a hot oven or pan without thawing.