How to Freeze Potatoes (Diced Potatoes Method)
Freezing potatoes is a simple way to preserve extra potatoes for quick meals. This method shows how to freeze diced potatoes by blanching and flash freezing so they keep their color, flavor, and texture. Frozen potatoes can be used later in soups, stews, roasted dishes, and breakfast skillets.
Ingredients
- 2 pounds potatoes
- cold water
- several trays of ice cubes
Instructions
Prepare the Potatoes
- Scrub the potatoes well under clean running water, and then air dry on a clean kitchen towel.
- Fill a large bowl with cold water.
- Peel the potatoes and trim off any blemishes, eyes, and green areas.
- Cut the potatoes 1-inch sized pieces, and place them into the bowl of water as you work.
Blanch the Potatoes
- Bring a large pot of water to a boil over high heat. While the pot is heating up, fill a large bowl with cold water and ice.
- Working in batches, blanch the potatoes by dropping them into the boiling water. Boil each batch for 2 to 5 minutes, or until the interiors are crisp-tender and can be speared with a knife.
- Scoop out the blanched potatoes with a slotted spoon or strainer and drop into the bowl of ice water to stop the cooking process.
- Once the potatoes have cooled, drain, and dry well with a clean kitchen towel.
Freeze the Potatoes
- Lay the potatoes out in a single layer on a parchment lined sheet pan and flash freeze for about an hour until frozen.
- Package the frozen pieces up into freezer bags. Remove air from the bag, seal, label, date, and store in the freezer for up to 3 months.
Notes
Diced frozen potatoes can be used for roasted potatoes, soups, stews, skillet potatoes, or mashed potatoes.
This recipe card shows the basic method for freezing diced potatoes. See the article for instructions on freezing French fries, shredded potatoes for hash browns, and mashed potatoes.
Nutrition
Serving: 8ouncesCalories: 160kcalCarbohydrates: 36gProtein: 3.8gFat: 0.3gSaturated Fat: 0.1gSodium: 52mgPotassium: 924mgSugar: 2.6gCalcium: 200mgIron: 0.2mg
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