How to Freeze Uncooked Potatoes

The first potatoes in the United States were planted in New Hampshire.

Potatoes were first grown in 200 BC by the Incas and used to heal broken bones and even measure time. Potatoes did not reach North America until 1691, however, but they have grown in popularity since. The U.S. Department of Agriculture states that potatoes are the leading vegetable crop grown in the United States, with Idaho producing the most potatoes. There are many ways to cook potatoes, such as baking or mashing them. Sometimes you might have extra potatoes that you want to freeze. You can freeze uncooked potatoes safely with a simple method.

Things You'll Need

• 1 lb. of potatoes
• Potato peeler
• Blancher
• Blanching basket
• Freezer bags

Instructions

1. Wash the potatoes by holding them under running water and rubbing the dirt off. Peel the skins off the potatoes.

2. Pour 1 gallon of water into a blancher. Turn the stove to high heat and allow the water to come to a boil.

3. Place the potatoes into a blanching basket. Put the basket into the boiling water, and place the lid on the blancher.

4. Allow the water to return to a boil, and blanch small potatoes for three minutes and large potatoes for five minutes, states the Ohio State University Extension. The blanching process is vital. Blanching will stop the enzyme action, so that the potatoes retain flavor, color and texture.

5. Turn the heat off, remove the blancher basket from the water, and place the blancher basket in the sink to drain any remaining water and cool the potatoes.

6. Place the potatoes in the freezer bags whole or sliced. Leave 1/2 inch of space at the top of each bag. Put the bags in the freezer. Store the potatoes in the freezer at 0 degrees Fahrenheit for 8 to 12 months.

Tips & Warnings

• The potatoes must be cool to the touch before freezing.

• The National Center for Home Food Preservation states that raw potatoes don't freeze well, with the exception of new Irish potatoes.

• Baked potatoes freeze better than raw potatoes because raw potatoes seem to disintegrate when thawing, according to Joy Riche at the University of Illinois Extension.

References

• University of Illinois Extension: Franklin County Extension News: Home Freezing of Potatoes
• National Center for Home Food Preservation: Freezing: Blanching
• United States Department of Agriculture: Economic Research Service: Potatoes
• Agricultural Marketing Resource Center: Potato Profile
• Ohio State University Extension: Fact Sheet: Family and Consumer Sciences: Freezing Vegetables
• University of Georgia Cooperative Extension Service: Preserving Food: Freezing Vegetables