Download Article
Download Article
Potatoes are a crucial staple of countless diets. However, finding the right way to cook a potato to perfection can be tricky. Blanching potatoes gets a head start on the cooking process, making it quicker and easier to boil or fry potatoes. You can also freeze blanched potatoes and use them in a dish later on. The process of blanching potatoes is fairly easy. You simply have to dice the potatoes and simmer them in water until they're tender. You can cook blanched potatoes right away, or freeze them to reheat later.
Steps
-
Peel the potatoes. Using a vegetable peeler, carefully put pressure on the potato skin with the peeler’s blade. Run the peeler across the potato to remove the skin. Discard the skins in a trash can. [1] X Research source
- Some people prefer to keep the skin on for added nutrients. This does make the blanching process a bit longer. However, if you prefer the skins, you can skip the peeling process.
-
Cut the potatoes into the desired size. You should dice your potatoes to blanch them, usually cutting them into small cubes. Depending on your recipe or preference, these cubes can be bigger or smaller. If you're making something like french fries, you should cut the potatoes into wedges rather than cubes.
- Use a sturdy knife and a large, wooden cutting board. Place your potato on the cutting board to start.
- Slice it in half lengthwise, making sure the knife cuts all the way through the potato. Some potatoes may be slightly harder to cut, so do not hesitate to use some force.
- Take each half, and cut it into thirds lengthwise, creating large wedges. From here, you can cut these wedges into cubes. If you're making french fries, you can simply blanch the wedges.
Advertisement -
Wash the potatoes. Before adding the potatoes in the pot, it’s important to wash them to remove any starch. Get a colander and place the cut potatoes inside. Run the potatoes underwater in the sink for a couple of minutes, until all potatoes have been thoroughly washed. If there are any bits of dirt or discoloration on the potatoes, make sure to wash them out.
- You can usually just wash potatoes with running water. If you notice any stubborn bits of dirt or grime, you can rub these out with your hands. Just make sure to wash your hands beforehand.
-
Cool a bowl of tap water to room temperature. For blanching potatoes, you want to start with room temperature water. Pour some lukewarm tap water into a pot. Wait a few minutes for the water to reach room temperature. [2] X Research source
- You can usually test the water just by placing your finger in it, although you should wash your hands first.
- Lukewarm tap water is usually around room temperature, so it should not take long for your water to get to the right temperature to blanch potatoes.
-
Place the potatoes over high heat until the water begins to simmer. Once the water begins to simmer, reduce the heat right away. You should avoid overcooking your potatoes during the blanching process, as this can cause them to burn easily when you cook them for a recipe. Lower the heat until the water is barely simmering. You will usually have to keep the stove at medium or low heat. [3] X Research source
- Check your potatoes periodically. How long the process will take depends on how many potatoes you're blanching.
- To avoid accidentally cooking the potatoes, err on the side of caution. Keep the stove more towards the low setting than the medium setting.
Irma S. Rombauer, Cookbook AuthorBlanching is a quick pre-cook in boiling water to partially cook vegetables. For potatoes, it's important for optimizing texture. Place washed, peeled potatoes in a pot of salted boiling water for 1-3 minutes depending on size. Use a slotted spoon to transfer potatoes directly to an ice bath to stop cooking. Pat dry before roasting or mashing.
Advertisement
-
Prepare an ice bath while the potatoes simmer. You need to cool the potatoes in an ice bath after the simmering process. This will stop them from cooking, and can also preserve some of the color. Take a bowl big enough to fit all your potato slices. Fill it with water and add a few ice cubes until the water is chilly to the touch. [4] X Research source
- As always, wash your hands before touching the cold water.
-
Test the potatoes with a knife after 12 minutes. It should take around 12 minutes for your potatoes to reach the right temperature. At this point, test them with a fork or knife. [5] X Research source
- The potatoes should be soft on the exterior, but you should not be able to easily pass a fork or knife through the potatoes. The tip of the knife or fork should just barely go into the surface of the potato. If the fork or knife can cut through the potatoes with ease, the potatoes are cooked and not blanched. You will have to start the process over.
-
Cook the potatoes for longer, if necessary. If the potatoes are so hard you cannot get the tip of the fork or knife in, cook them for a couple more minutes and check again. Be vigilant about checking, however, as you do not want to accidentally cook the potatoes. [6] X Research source
-
Remove the potatoes from the heat. Once the potatoes are blanched, strain them over the sink using a colander or strainer. Then, transfer the potatoes to the ice bath. Leave the potatoes in the ice bath until they're cool to the touch.
- Potatoes will cool quickly in the ice bath. Check them every few seconds and remove them as soon as they cool down adequately.
Advertisement
-
Pat the potatoes dry after they cool. Remove the potatoes from the ice bath, straining them over the sink using a colander or strainer. Set them out on a few pieces of paper towel and pat them dry. [7] X Research source
-
Roast, cook, or fry your potatoes. If you're using the potatoes right away, you can proceed right to the cooking process. Blanched potatoes should roast or fry quicker than regular potatoes. You can simply start cooking according to your recipe's instructions. [8] X Research source
- Add spices to your potatoes. Potatoes can be a bit bland on their own, so experiment with different spices. You could go for spicy potatoes with something like cayenne pepper, or go for a savory taste with garlic salt.
- You can purchase spice packets at your grocery store. You can, for example, by a cajun spice packet and pour this over the potatoes after cooking them.
-
Freeze the potatoes if you want to use them for later. Blanching is often used prior to freezing vegetables to extend their shelf life. If you're freezing your potatoes, pack them into a sealable plastic container. Make sure to leave a half-inch of space between the potatoes and the container's lid. [9] X Research source- You can also use a Ziplock bag. Just make sure to squeeze out as much air as you can.
- For best results, freeze potatoes in a very cold freezer. This will help preserve them for the longest.
Advertisement
Community Q&A
Search
-
QuestionCan you blanch potatoes the night before cooking without freezing them?Community AnswerYes, you can. Just make sure you cool them down and then keep them properly refrigerated until you use them.
-
QuestionHow do I steam potatoes?Community AnswerWash the potatoes. Add 1 inch of water to a pot that has a fitted steamer basket or can hold a steamer basket. Place potatoes into the steamer basket. Cover the pot. Steam until potatoes are tender, about 30 minutes (depending on the size of the potatoes).
-
QuestionHow do I boil sweet potatoes?Community AnswerFill a saucepan with water and wait for it to boil. When the water reaches the desired temperature, place the sweet potatoes inside, and wait for them to soften. It may take about 15 minutes. If you are boiling a lot of sweet potatoes, you may need to use something larger than a saucepan.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
Tips
- Avoid burning yourself with the boiling water. Wear an apron and long sleeves so the boiling water doesn’t directly burn your skin.Thanks
- Prepare all supplies beforehand. It’s important to have your boiling pot of water and ice bath ready before starting. This way you aren’t spending precious time rushing to get supplies ready while your potatoes could be overcooking in the pot.Thanks
Submit a Tip
All tip submissions are carefully reviewed before being published
Name
Please provide your name and last initial
Thanks for submitting a tip for review!
Advertisement
References
- ↑ https://www.thekitchn.com/the-fastest-way-to-peel-potatoes-261675
- ↑ https://youtu.be/kVieMSQ4pRY?t=15
- ↑ https://www.noreciperequired.com/technique/how-blanch-potatoes
- ↑ https://youtu.be/kVieMSQ4pRY?t=34
- ↑ https://www.noreciperequired.com/technique/how-blanch-potatoes
- ↑ https://easyhealthyrecipes.com/how-to-blanch-potatoes/#wprm-recipe-container-16687
- ↑ https://easyhealthyrecipes.com/how-to-blanch-potatoes/#wprm-recipe-container-16687
- ↑ https://www.noreciperequired.com/technique/how-blanch-potatoes
- ↑ http://www.pickyourown.org/freezing_potatoes.htm
About This Article
Article Summary
X
To blanch potatoes, first peel the potatoes if you prefer them skinless. Then, cut the potatoes into equal size pieces, and wash them under running water to remove the starch. Fill a pot with room temperature water and add the potatoes. Bring the water to a simmer over high heat, then lower the heat so the water is barely simmering. Blanch the potatoes for around 12 minutes, or until they’re soft on the outside but still hard on the inside. Next, transfer the potatoes to a bowl of ice water and let them sit until they’re cool to the touch. Finally, strain the potatoes in a colander and pat them dry with a dish towel. You can store your blanched potatoes in an airtight container or bag in the freezer for up to 3 months. If you want to learn more about how to use blanched potatoes, keep reading the article!
Did this summary help you?
Thanks to all authors for creating a page that has been read 351,643 times.
Reader Success Stories
- "This article confirmed my vague memory, with confidence building detail. Cooling tap water to room temperature? Surely everybody's water from the underground mains is colder than 20*C." ..." more
Advertisement
"This article confirmed my vague memory, with confidence building detail. Cooling tap water to room temperature? Surely everybody's water from the underground mains is colder than 20*C."
..."
more
"Got ten pounds of sweet potatoes and I live alone, so I needed to freeze them and had ZERO ideas how to blanch something. Recipe was on point for easy blanching and saved my yams. "
..."
more
"I learned to start with lukewarm water, cook about 12 minutes, but be vigilant in checking so as not to overcook, and then (important) to put potatoes in an ice bath afterward. "
..."
more
"I knew of blanching from my grandmother, but I didn't know how to blanch food. Thanks to this article I can now blanch my foods before I cook them. Thanks so much!"
..."
more
"I'm going to Freeze Dry some potatoes. Your information is necessary for me to do just that. Blanching is the first step to preserve the color. Thanks!"
..."
more
