Potatoes are very tasty, nutritious and abundant vegetables. Did you overdo your shopping and need to freeze a portion to eat later? As raw potatoes have a lot of water, they need to be whitened before freezing so that they are not soft after cooking. This process may sound complicated, but it isn't. It is possible to blanch whole or sliced potatoes. Furthermore, freezing can also preserve baked potatoes. When you want to eat, just defrost the vegetable and add it to your recipe.
Method 1 of 3: Preserving Raw Potatoes
Step 1. Wash the vegetable to get rid of the dirt
Soak the potato in warm water and use your hands or a small brush to remove dirt and other debris. Take care of the deepest points to get rid of trapped land.
If you're peeling the potato, you can skip this step if you like. However, it is good that the skin is kept clean anyway so as not to unintentionally rub dirt on the potato
Step 2. peel or cut the Asterix potato, which has the thickest skin.
Bleaching works best if the potato is peeled, but this is not a necessary measure. If you prefer to leave the skin, it is better to freeze the cut vegetable.
Depending on the planned recipe, you can freeze whole potatoes, cut in half, into cubes or thinly sliced
if frying the potatoes, cut them into slices to the desired size using a sharp knife or a toothpick potato cutter.
Step 3. Leave other types of potatoes whole or chopped, as you prefer
Potatoes are easier to freeze than Asterix as they can be bleached whole, even with the skin. However, if you prefer, cut it into pieces, slices or cubes with a sharp knife to make the work easier later.
If you prefer, it is also possible to peel it
Step 4. Place a pot of water on high heat
Turn the heat on high and bring a pot full of water to a boil. When the water starts bubbling on the surface, it's boiling.
Let the water bubble for a while to ensure the temperature is just right
use 4 liters for every 500 g of potatoes. If it is a very large amount, bleach it in steps with smaller amounts.
Step 5. Place the potatoes in a frying basket
Make a single layer at the bottom of the basket so the potatoes can cook in just the right time. If you scald too many at the same time, they might not cook properly.
It's okay to split a large amount into smaller amounts. It's better to do this than to risk spoiling a bunch of potatoes by not bleaching them properly
if you don't have a frying basket, it's okay to put the potatoes directly in the water. Just get ready to get the vegetables out of the water quickly at the right time with a slotted spoon or tongs.
Step 6. Soak the potatoes in boiling water and cover the pan
Place the basket in the water slowly, taking care not to burn it, and cover the pan. The water may stop bubbling for a moment after you add the potatoes, but soon it comes back.
- It should come back to the boil in a minute. If it doesn't come back, you may have added too many potatoes.
- If you don't use a basket, carefully place the potatoes in the water, one by one, using a slotted spoon or tongs. That way they don't make the water splash and you don't burn your skin.
Step 7. Bleach small potatoes for three to five minutes and large potatoes for eight to ten minutes
Vegetables smaller than 4 cm are considered small and those larger than 4 cm are considered large, but if they are cut, use the shortest amount of time. Set an alarm to keep an eye on cooking.
Did you know?
Bleaching has several functions – it preserves the enzymes while maintaining the best taste, texture and color. Furthermore, the potatoes are very clean and nutrients are preserved.
Step 8. Take the potatoes out of the heat and dip them in ice water to stop the cooking process, preserving their state
Remove the frying basket from the boiling water and place it directly in a container of ice and water. Vegetables need to cool for the same cooking time.
- If you don't use a basket, take the potatoes out of the water with a slotted spoon or tongs and transfer them to the other container.
- Small or sliced potatoes should cool in three to five minutes and larger ones in eight to ten minutes.
for best results, the water should be at 15°C or less to quickly cool the vegetable.
Step 9. Place the potatoes in an airtight container and freeze them
It can be a plastic bag with a zip closure or another type of container. Leave about 1.5 cm of free space for the expansion of the potatoes and label the bag to know the contents and the freezing date. Finally, put it in the freezer.
- A good idea is to separate the potatoes into portions to have enough for a meal in each bag.
- You can leave them in the freezer for up to a year or so. Don't forget to put the date on the tag so you don't lose count.
when freezing potatoes cut into sticks for frying, smear them in oil before storing them in an airtight container. Place the chopsticks in a bowl, add about 1 tablespoon (15 ml) of vegetable oil for every 1 kg of potato and mix well to cover all the potatoes. This makes it easier to fry them.
Method 2 of 3: Preserving Baked Potatoes
Step 1. Cool the french fries in the fridge and place them in an airtight container
Prepare the French fries as usual, but before freezing, let them cool a little in the fridge for about half an hour. Finally, choose a container or bag with a zip closure and place them in the freezer.
- With this trick, they are more preserved and also safer to eat, as they cool evenly.
- Enjoy them within four weeks so you don't overdo it.
Step 2. Freeze the mashed potatoes in 1, 5 cm high portions on a baking sheet
Shape the leftovers of the puree with your hands, making flat dumplings. Place them on a baking sheet and cover with plastic wrap. Let the puree freeze for 24 hours on the baking sheet and then transfer the portions to the same airtight container.
It is best to consume the puree soon, as it tends not to accept freezing very well
Step 3. Wrap baked potatoes in plastic wrap and freeze them for up to four weeks
Open the baked potato and peel off the inside to make a puree before putting it back. Finally, wrap a piece of plastic film tightly around each potato and place them in the freezer.
- Consume the potatoes within four weeks so they don't lose their taste.
- When making a puree from the inside of the potato, the texture improves when it is reheated.
Step 4. Leave the potato au gratin on the baking sheet when freezing
Place the mold in the refrigerator to cool evenly for an hour or two. Cover the food with parchment paper and then with a lid or aluminum foil. When you want to heat up the dish, let it defrost or place it directly in the oven.
- This type of recipe can be heated in the oven at 200 ºC for 25 to 30 minutes. If you have a cooking thermometer, use it to see if the internal temperature has reached at least 75°C.
- If you are preparing the potato au gratin with the intention of freezing it, turn off the oven when it is lightly browned and almost tender.
Method 3 of 3: Thawing and Cooking Potatoes
Step 1. If you have time, defrost raw or cooked potatoes for a day or two in the refrigerator
Take them out of the freezer and place the airtight container or zip-lock bag on a refrigerator shelf for a day or two. This gives you time to defrost the vegetables.
If you only want to defrost a small portion, separate it from the container and place it in another one in the refrigerator
it is best to defrost the potato before cutting it, as it is difficult to chop a stone.
Step 2. If you are in a hurry, cook the potatoes without defrosting them
Okay, the cooking time may increase a little bit, but everything works out in the end. Just take the potatoes out of the freezer and place them in the pan or baking pan to cook as the recipe calls for.
- They thaw fast in the fire.
- This tip is for raw or pre-cooked potatoes.
Step 3. Heat the frozen mashed potatoes over medium heat
Place it in a pan over medium heat and stir occasionally. Then add the other ingredients as desired.
- It is also possible to heat the potatoes in a covered baking dish in the oven at 180 ºC for about 30 minutes.
- To use the microwave, heat the puree on medium power for about five minutes. Then, check it at intervals of 30 seconds until it gets hot.
Step 4. Bake frozen French fries at 230°C for about 20 to 25 minutes
Spread potatoes on a greased baking sheet and place in preheated oven for 20 to 25 minutes. Turn them halfway through the oven.
- Eat the potatoes while they are still hot.
- If the potato is pre-cooked, you only need to heat it for five to 15 minutes. Keep an eye out so you don't burn.
fry the potatoes in vegetable oil heated to 180°C for three or four minutes or until crisp.
Step 5. Bake the potatoes at 220°C for 35 minutes
Use a sharp knife to chop them into smaller pieces, place them in a bowl and season them to taste with oil, salt, pepper, etc. Spread the potatoes on a baking sheet lined with parchment paper or greased with cooking spray and bake for 35 minutes.
- Some great seasoning options are garlic, thyme, rosemary and chili pepper.
- If you don't have baking paper or cooking spray, use olive oil or another vegetable oil to grease the pan and keep the potatoes from sticking.
Step 6. Puree by boiling potato chunks and mashing them
Use a sharp knife to chop the potatoes, place them in a large pot and cover them with water. Cover the pan and bring the water to a boil over medium heat. Cook for 15 to 18 minutes, turn off the heat and drain the potatoes. Then add a little butter, 120 ml of milk and a pinch of salt and pepper and make the puree with a potato masher or masher, mixing the ingredients well until they are smooth. Serve when ready.
- Potatoes are cooked enough for mashed potatoes if they are tender when pricked with a fork.
- It is also possible to use an electric mixer.
- Add a touch of special flavor with spices, sour cream, cheese, chives, etc.
Step 7. Make a salad with boiled potatoes and various ingredients
Cut the potatoes, put them in a pot and cover everything with water. Boil over high heat for 15 minutes and drain the potatoes in a colander, letting them cool for ten minutes. In a separate bowl, mix 120ml of mayonnaise, 2 tablespoons (30ml) of vinegar, 2 teaspoons (10ml) of Dijon mustard, 2 chopped chives, 2 tablespoons (5g) of parsley, 1 diced celery stalk and a pinch of salt and pepper. Add potatoes and serve.
- It is possible to cut the potatoes before or after boiling them. If they are frozen, cut them later.
- If you prefer, add sliced hard-boiled eggs to the salad.