Potatoes are not recommended for freezing raw because of their high water content. However, parboiling or frying them makes them freeze well without discoloration or mushiness. Waxy potatoes freeze better than starchy ones since they have less moisture.
Prepping the Potatoes
Scrub the potatoes well and cut off any discolored or papery patches. Younger potatoes are okay to freeze whole since they’re less starchy. Mature potatoes that have been in storage for 30 days or more should be cut and then rinsed in cold water and drained to remove excess starch.
Whole or cut potatoes can be boiled, baked, or fried prior to freezing.
For small, whole potatoes, blanch them in boiling water for 4 to 8 minutes, depending on size.
For 1-inch chunks, cook them in boiling water for 4 to 6 minutes.
Cut potatoes can also be blanched in a deep fryer. Cook them for 5 minutes at 360 degrees Fahrenheit until they’re fork tender but not yet brown.
Another option is to bake potato chunks in the oven at 450 degrees Fahrenheit until they’re fork tender.
The potatoes need to be heated through to prevent enzymatic reactions during freezing. If they aren’t heated all the way through, the interior darkens once they’re frozen.
Containers and Packing
Immediately after boiling, submerge whole potatoes in ice water to stop the cooking process. For baked or fried potatoes, refrigerate them until they cool. Once they’re cooled, the potatoes are ready to be packed and frozen. Pack them into plastic freezer bags, pushing out as much air as possible. Or store them in airtight containers with 1/2 inch of space beneath the lid.
Shelf Life and Using Frozen Potatoes
For optimal taste and texture, consume frozen potatoes within 12 months. The colder the freezer and the less air there is inside the storage container, the longer the potatoes keep without getting freezer burned.
Use parcooked potatoes from frozen—no need to thaw them prior to cooking.