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5. Store and freeze potatoes. When potatoes have cooled completely, remove them from the ice bath and gently pat dry with a paper towel. Transfer the taters to a cookie sheet and freeze for three to six hours before spooning your spuds into plastic freezer bags for long-term storage.


Gently stir until evenly coated. Spoon into portion-sized resealable freezer bags. If you want the potatoes to be “loose ” so that you can scoop out as much as needed each time, first freeze the potatoes in a single layer on cookie sheets for 4 hours, then transfer them to a large resealable bag. Store the mixture in the freezer.


4. Freezing. Potatoes can remain shelf stable for at least one year in a frozen state (unless your freezer or deep freeze loses power). Freezing potatoes for later use is the least reliable choice due to power concerns, even if you have a hardy generator and stockpiled copious amounts of fuel.


Normally, raw potatoes can last for months when stored in a dark and dry area with the temperature under 50 degrees Fahrenheit. But not everyone has a root cellar or dark closet that meets all those conditions. An easier way to store raw potatoes is vacuum sealing and freezing them. But you cannot vacuum seal and freeze them as they are.


Raw potatoes can also turn brown when exposed to air in the freezer. This is because the enzymes that cause browning are still active in the potato, even under freezing temperatures ( 14 ).


Fresh potatoes, carrots and canned vegetables in the cellar. The traditional method for storing potatoes is to put them in a cool, dark place where they aren’t at risk of freezing – like a root cellar. If your home isn’t so well-equipped, an unheated garage or chilly corner in the basement can also work.


Potatoes last longer on the kitchen counter than most fruits and vegetables, but eventually, they start to sprout green shoots and lose some of their freshness and flavor. If you know how to store them properly, they'll stay fresh weeks, or possibly even months, longer.


Best way, I think, is going to be to partially cook the shreds, either in the oven or in a little oil, just like blanching fresh potatoes for fries. Then let cool and freeze. Here is a recipe from one of the food bloggers we work with: DIY Frozen Hash Browns


Allow potatoes to drain for 2-3 minutes in the colander and place into a large cheesecloth. Empty shredded potatoes onto a cookie sheet lined with parchment paper. Spread into a very thin layer; Place cookie sheet in freezer for about 1 hour to flash freeze; Remove and place hash browns into a gallon Ziploc bag. Label and store in the freezer


We also eat plenty of mashed potatoes and hash browns and potato soup, but right now we’re just talking about fries. So that’s about $900 in fries. Or I could buy potatoes when they’re $10 for 50 pounds … $0.20 per pound. (Gee, if only I knew how to freeze homemade french fries … luckily I do!)