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Cool, drain, pack, and freeze. To cook, add the frozen potatoes to enough boiling water to cover and cook about 15 minutes or until tender. French Fried Potatoes. Select mature potatoes, stored for at least 30 days. Cut the cleaned potatoes into ⅜ inch strips. Rinse them quickly in cold water to remove the surface starch. Drain well.


While cooked potatoes do well in the freezer, raw potatoes do not, so it's best to cook them before freezing. When stored in a freezer-safe bag or airtight container, cooked potatoes will last 10 to 12 months in the freezer. Refer to our guide on how to freeze and reheat mashed potatoes for more tips.


Gently stir until evenly coated. Spoon into portion-sized resealable freezer bags. If you want the potatoes to be “loose ” so that you can scoop out as much as needed each time, first freeze the potatoes in a single layer on cookie sheets for 4 hours, then transfer them to a large resealable bag. Store the mixture in the freezer.


*Note - Baking potatoes (such as Russet), including Yukon Gold, freeze better than red potatoes. I kept all the cut potatoes in a large bowl filled with ice-water until ready to cook. Place water in large stock pot adding 1-2 tsp. sea salt and bring to a full, rolling boil before adding the potatoes to blanch before freezing.


How to Freeze Baked Potatoes. Freezing baked potatoes is a simple process with minimal requirements. All you need to prepare is an air tight freezer bag, some aluminum foil, and a baking sheet. Bake the potatoes. It is highly suggested to bake them plain and add the toppings when reheating. After baking, let the potatoes cool on a baking sheet.


Cook diced, small or medium red potatoes for three minutes, and larger whole potatoes for up to five minutes. Lift the blanching basket out of the water, and allow the water to drain. Sit the basket aside and let the potatoes cool. Add the cooled potatoes to a moisture-proof freezer container, such as a plastic freezer bag.


Normally, raw potatoes can last for months when stored in a dark and dry area with the temperature under 50 degrees Fahrenheit. But not everyone has a root cellar or dark closet that meets all those conditions. An easier way to store raw potatoes is vacuum sealing and freezing them. But you cannot vacuum seal and freeze them as they are.


4. Freezing. Potatoes can remain shelf stable for at least one year in a frozen state (unless your freezer or deep freeze loses power). Freezing potatoes for later use is the least reliable choice due to power concerns, even if you have a hardy generator and stockpiled copious amounts of fuel. However, this method does work.


Freeze the potatoes until they are solid. This prevents them from clumping in the freezer. Once the individual pieces are frozen, pack the potatoes in an airtight container or resealable plastic bag, removing as much air as possible before sealing the storage container. Freeze the potatoes for up to 12 months.


Take the straw out and quickly seal the rest of the plastic bag. Put a label with the vegetable name and the date frozen. Use your frozen vegetables within 3 months of freezing them. Do not thaw your vegetables before you use them. Frozen vegetables will taste much better in recipes like soups or stews than if you eat them raw.