Q&A for How to Freeze Potatoes

Freeze diced potatoes much like you would larger chunks, blanch them, dry them off well and then freeze in a plastic bag. However, blanching will happen much faster because the potatoes are in small pieces. For diced potatoes, 30 seconds or so is about all the time you need.

Freezing potatoes raw is generally a bad idea because it will affect their texture negatively.

Yes, cooking potatoes or blanching before freezing is highly recommended to preserve the flavor and texture of the potatoes.

Yes, no need to thaw. All prepared vegetables can go straight from freezer to broth.

Yes. You will want to blanch the whole, uncut potatoes. Then remove, drain, and let cool. Once they are cool, cut them up to the desired size and freeze them.

You will want to blanch the whole, uncut potatoes, then remove, drain, and let cool. Once they are cool, cut them up to the desired size and freeze them.

Yes. Just make sure they are properly wrapped and sealed before you freeze them.

It doesn't work. The potatoes don't freeze evenly and parts of them will turn black, which is not very appealing.

Do a quick blanch first. Just make sure they are as dry as possible before freezing. If you are vacuum sealing them, separate them into serving sizes and put them put them on a lightly sprayed cookie sheet. Prefreeze them before vacuum sealing or they will turn to mush.You can add chopped onions and peppers for more flavor but they should be blanched before adding to hash browns before freezing.

Yes, you can.

That is a lot like asking if you can cut an ice cube. The answer is "yes, you could" - but it would be a massive pain, and you run the risk of breaking them and cutting yourself, not to mention you would be abusing your knives. It would be smarter to wait for them to thaw out.

You can do it either way. The potatoes will roast more quickly if they are defrosted first. If roasting frozen potatoes, be aware that the skins of the potatoes may get too crispy before the insides cook through. To avoid this, start the oven on a lower temperature than you otherwise would, to allow the potatoes to thaw a bit before getting too crispy on the outside. Once you can stick a fork through the potato, you can turn the oven back up to your usual roasting temperature.

Usually the recommendation is double boiling, because it takes out more potassium. But soaking them overnight, then blanching, would help remove even more potassium.

Yes, but it's best to scoop out the insides first. Use a spoon to scoop out the inside of the potato, then mash it up. Put the mash back into the skin, wrap the potato, and freeze it.

Yes, it's okay to season them before you freeze them. This can make things easier when you go to cook them.

Yes, but the potatoes will taste best if you freeze them right when then ripen on the vine.

Fully cooked potatoes will get mushy, blanched potatoes will be fine. You can learn more by trial and error.

To make frozen chips, chop your potatoes into thin sticks before you freeze them. For an easier option, put them through a french fry (or chip) cutter, which will chop them for you.

Yes, you can freeze the potatoes after you boil them and then use them in a potato salad. If you're going to remove the skin, it's helpful to do that before you freeze the potatoes. Additionally, it might be easier to blanch the potatoes, then boil them while they're still frozen before you make the potato salad.

Up to 12 months, as long as the blanching was done right. Vitamins and color go after 12 months.

Wash them and dry them well place on a baking sheet and freeze overnight. Next day put in plastic freezer bags making sure to get out as much air as possible. Place back in the freezer after labeling and dating the bags.

Yes you can. An olive oil spray works great for doing that as it distributes the oil evenly and helps any seasonings to stick to the potato.