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Freezing potatoes is a great way to reduce food waste and save time on meal prep. Here's a general guide on how to freeze potatoes:

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  1. Wash and cut: Wash your potatoes thoroughly. Decide how you'll be using them later (fries, hash browns, etc.) and cut them accordingly. Peel them if desired, but leaving the skin on can add nutrients and save time.

  2. Blanch (optional): Blanching helps prevent frozen potatoes from browning and developing off flavors. Bring a large pot of water to a boil, then parboil the potato pieces for 1-2 minutes. Immediately transfer them to an ice bath to stop the cooking process. Drain well.

Flash Freezing:

  1. Dry thoroughly: Pat the potatoes dry with a clean cloth or paper towels to remove excess moisture. This helps prevent freezer burn.

  2. Spread on a sheet tray: Arrange the potato pieces in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together during freezing.

  3. Flash freeze: Place the baking sheet in the freezer for at least 4 hours, or ideally overnight. Flash freezing helps them freeze faster and maintain their texture.

Long-Term Storage:

  1. Transfer to bags: Once frozen solid, transfer the potato pieces to freezer-safe storage bags. Squeeze out any excess air to prevent freezer burn.

  2. Label and store: Label the bags with the date and potato type. Frozen potatoes will keep for up to 1 year, though quality is best within 3 months.


  • Mashed potatoes freeze well too. Let them cool completely before scooping into portions on a baking sheet and flash freezing.
  • Twice-baked potatoes can also be frozen after baking and cooling completely. Wrap them individually in plastic wrap or foil before placing them in a freezer bag.
  • When using frozen potatoes, you may not need to thaw them completely depending on the recipe. For example, frozen hash browns can be cooked straight from the freezer
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