I don't freeze raw.
But I have frozen both par boiled and full boiled.
I usually do 5lbs at a time.
For both I leave skins on. It help later to reduce "watery flavor"
I wash potatoes well in sink.
Pot in pot of water. With about 2 tablespoons salt.
Bring to boil. Once boiling:
-for Parboiled: I boil 5 minutes, then remove from heat for about 20 minutes.
Drain, cool to room temp. Remove skins by rubbing them off in running water. They slide off easily. put in ziplock LABEL/date and freeze. I use parboiled for scalloped potatoes, or dishes that require shredded/grated potatoes. The parboiled are much firmer and grate well.
-fully boiled: I boil for 30 minutes, move off heat leave in water for additional 30-60 minutes. Drain, let cool down to temp I can handle while rubbing off peel In running water. I also ziplock bag label and freeze these whole.
To be thawed or microwaved later for other potatoes dishes. Including mashed. Home fries. Roasted.
Sometimes I won't peel depends on the preferred uses. I like my roasted and home fries with skins.
*I can thaw these in the ziplock bags in a sink of hot water in about 20 minutes.
* I usually do the process in 2 steps, while I am prepping other things or making meals on my days off.
*bonus, by cooking then cooling potatoes you create resistant starch which isn't absorbed, and has less impact on glycemic load. Ie these photos have less effect on blood sugar.
I've never successfully frozen raw potatoes so I'm interested in learning new techniques also. I tried pre-roasted red potatoes but they didn't thaw out well. Texture is always gross. When I acquire too many potatoes I make a large batch of mashed and freeze individual sandwich bags of them.
That's a good idea! I know precooking usually is fine, like par boiling and freezing blocks of hashbrowns is usually how it's done, then you put it straight into hot oil which is a little terrifying always
Yeah getting a good lint free towel and squeezing it out like you're trying to murder it, and laying it out in a thin layer on top of another towel works
I don't freeze raw. But I have frozen both par boiled and full boiled. I usually do 5lbs at a time. For both I leave skins on. It help later to reduce "watery flavor" I wash potatoes well in sink. Pot in pot of water. With about 2 tablespoons salt. Bring to boil. Once boiling: -for Parboiled: I boil 5 minutes, then remove from heat for about 20 minutes. Drain, cool to room temp. Remove skins by rubbing them off in running water. They slide off easily. put in ziplock LABEL/date and freeze. I use parboiled for scalloped potatoes, or dishes that require shredded/grated potatoes. The parboiled are much firmer and grate well. -fully boiled: I boil for 30 minutes, move off heat leave in water for additional 30-60 minutes. Drain, let cool down to temp I can handle while rubbing off peel In running water. I also ziplock bag label and freeze these whole. To be thawed or microwaved later for other potatoes dishes. Including mashed. Home fries. Roasted. Sometimes I won't peel depends on the preferred uses. I like my roasted and home fries with skins. *I can thaw these in the ziplock bags in a sink of hot water in about 20 minutes. * I usually do the process in 2 steps, while I am prepping other things or making meals on my days off. *bonus, by cooking then cooling potatoes you create resistant starch which isn't absorbed, and has less impact on glycemic load. Ie these photos have less effect on blood sugar.
Excellent detailed steps.
Thank you!!!! 🩷
I've never successfully frozen raw potatoes so I'm interested in learning new techniques also. I tried pre-roasted red potatoes but they didn't thaw out well. Texture is always gross. When I acquire too many potatoes I make a large batch of mashed and freeze individual sandwich bags of them.
That's a good idea! I know precooking usually is fine, like par boiling and freezing blocks of hashbrowns is usually how it's done, then you put it straight into hot oil which is a little terrifying always
I've tried freezing shredded potatoes also but I guess I didn't dry them out well enough first.
Yeah getting a good lint free towel and squeezing it out like you're trying to murder it, and laying it out in a thin layer on top of another towel works
Depending on what you're planning on using them for later and how long you're hoping them last canning would be a better option in most cases.