Potatoes to Freeze Then Fry or Fry in Just 5 Steps

Potatoes are an essential food in most kitchens around the world, as they have the starring role in many recipes. In addition, it is a food rich in carbohydrates, potassium, vitamin C, and minerals such as magnesium and iron.
The whole potato keeps very well in the pantry for six to seven weeks. However, we often end up with potatoes on the verge of wilting. Many foods can be stored in the freezer, but it can spoil others.

Potatoes to freeze then fry or fry in just 5 steps

• Peel the potatoes.
• Cut them as desired.
• Boil water and cook for 3 minutes, not one more.
• When the water is hot, just put the cut potatoes in it.
• What this allows is that they do not turn black over the days.
• Cool in a grinder or bleach to dry.
• 5th and last put in bags and put in the freezer.

When fries come out dry, crispy and used to get you out of a jam

Potatoes to freeze then fry or fry in just 5 steps

It is quite possible to freeze raw potatoes. However, it should be noted that they lose their texture during the freezing process. The same goes for the taste, which will be less pronounced. Don’t expect them to be like fresh potatoes you just bought, although you can use them all and not throw them away.

The best way to keep them in good condition is to freeze raw peeled potatoes. It is therefore necessary to peel them, then place them in an airtight bag or put them under vacuum before freezing them. This will also protect them from frost abrasion. You can freeze raw and cut potatoes the same way. The process is the same as for whole potatoes

Can you freeze stews, like potatoes in La Rioja? Of course yes, you can absolutely freeze cooked potatoes. By the way, when we freeze this kind of stew, the potatoes are already incorporated. You will still be faced with the previous problem: frozen cooked potatoes will lose their texture and flavor.

Therefore, the most recommended option is to freeze only the prepared stew. When you are going to thaw it for consumption, you can prepare new potatoes cut into small pieces and boiled. This way you will prevent your stew from being too pasty.

To freeze sautéed potatoes at home, here are the steps to follow:

• Cut the potatoes into slices and put them in a container filled with water, salt and a little vinegar.
• Fry the potatoes in oil, but only halfway. They don’t have to be completely golden.
• Remove them and wipe them with paper towel to get rid of the oil. This will prevent them from sticking together in the freezer.
  Separate them individually on a dish covered with plastic wrap, then place them in the freezer.
• When they are half frozen, you can put them in a bag and freeze them that way.

The advantage of frozen sautéed potatoes is that you don’t need to thaw them first to make them into an omelette. Indeed, it is enough to fry them for a few minutes until they are golden brown. Wondering how to freeze this dish?

Can you freeze mashed potatoes?

You have prepared a puree and you have some left? You can freeze it with no problem. Even though it is made of milk and butter, it keeps very well in the freezer. The initial texture will be slightly different when you defrost it, but you can find it again using a beater or a whisk.

Avoid freezing hot mashed potatoes, this will form a layer of ice on the surface which will cause it to lose its flavor. Wait until it cools to room temperature, and store it in airtight bags so it doesn’t leak.
How to freeze potatoes.

How to thaw potatoes

Once you’ve successfully frozen your potatoes, you’ll eventually need them again someday to make a recipe. Here are our tips for defrosting potatoes properly:

• Take the potatoes out of the freezer and store them in an airtight container.
• Put them in the refrigerator for 24 to 48 hours before cooking. The longer you wait, the better they will thaw.
• You can also thaw some of it. It will not affect the quality of the remaining potatoes.
• If you don’t have much time, you can cook your potatoes so that they defrost faster. In this case, expect them to cook a few minutes longer, whether raw or cooked.