Freezing potatoes is more involved than tossing them into the freezer.
Like most vegetables, potatoes freeze better when you cook them -- at least partially -- before putting them into the freezer. If you know what you wish to make with your potatoes, you can often completely cook the potatoes first, then freeze and reheat them later. This works well for French fries, mashed potatoes and twice-baked potatoes. If you do not know how you wish to use the potatoes, however, you can grate or cube them before freezing them to give you more options later.
Instructions
1. Prepare a pot of boiling water. This pot should be large enough to be able to hold all of the potatoes you wish to freeze along with enough water to completely cover the potatoes. This is only necessary if you wish to freeze diced potatoes; you can freeze grated potatoes without blanching them first.
2. Wash and peel your potatoes. Either cut them into cubes or grate them, depending on your preference. When deciding which method to use, think about how you most often use potatoes and whether cubed or grated potatoes would be more convenient for your typical uses.
3. Plunge your diced potatoes into the pot of boiling water and boil them for two to three minutes. Pour them into a colander to drain them. Allow the potatoes to cool. Skip this step if you are freezing grated potatoes instead.
4. Arrange your potatoes on a baking sheet. If you are freezing diced potatoes, freeze them in a single layer. If you are freezing grated potatoes, you may either freeze them in a layer or you may shape them into heaps or mounds. Put the baking sheet into the freezer and leave it there until the potatoes are completely frozen.
5. Transfer the frozen potatoes to airtight freezer containers. Either freezer bags or rigid containers can work well for your potatoes. Leave at least 1/2 inch of space in rigid containers and a comparable amount in freezer bags to allow for the potatoes' expansion.
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