Yes! You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.
Drain the potatoes then plunge them into a bowl of ice water to stop the cooking process, drain again and let cool completely. Spread the potatoes in an even layer on a baking sheet, making sure they are not touching, then freeze for 6 to 12 hours, or until solid.
After parboiling, immediately drop the potatoes into the iced water to stop the cooking process. Drain in a colander, leave to cool completely, then pat dry. Spread each potato piece out in a single layer on a baking tray so they don't touch one another, cover and freeze for up to 12 hours until solid.
The reason behind this is that potatoes have a very high water content which means they don't freeze well and can turn soggy, watery, and potentially gritty once thawed. In fact, if you freeze raw potatoes, each drop of water will crystallize.
If you're planning to make roasted potatoes or a skillet hash, you can freeze diced or chopped potatoes as long as you blanch them in boiling water for 2 to 3 minutes, then transfer them to an ice bath as described above. Flash freezing is recommended as well.
Oven: Reheat the potatoes, thawed or straight from the freezer, in a covered dish at 350°F for about 30 minutes, or until the potatoes are completely heated through.
Once cooked (whole or cut) potatoes can be stored in water (with or without vinegar) without becoming discolored or mushy. But, water storage isn't necessary. Refrigerate the boiled potatoes in a sealed container and use within a couple of days.
You can freeze potatoes for future use. If you store raw potatoes in a cool, dry place, they can last for weeks, but freezing can preserve potatoes for up to three months. The key is to partially cook the potatoes first, a process known as blanching. If you freeze raw potatoes, they will be mushy and watery.
This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.
Peel or wash the potatoes. Add them to a freezer bag, and freeze. When you want to use the potatoes, you should thaw them in the fridge overnight. Keep in mind that they can take a while to thaw all the way through, especially if the potatoes are large.
The best way to freeze potatoes is to cut and cook them first. Because potatoes are up to 80% water, parboiling helps them maintain their flavor and texture once frozen.
Can you freeze raw potatoes? No, uncooked potatoes do not freeze well. Potatoes need to be pre-cooked before freezing or the texture and flavor will degrade, and the cold temperature will turn the potato black when thawed. Blanching potatoes stops enzyme actions, which can cause loss of flavor, color and texture.
Storing cooked potatoes
Store in an airtight container in the fridge for 2 days and in the freezer for up to 3 months.
Lack of pantry space or hot or humid conditions are all reasons you might want to store your potatoes in the refrigerator. If you do choose to refrigerate your potatoes for whatever reason, the potatoes will last for three to four weeks, but as mentioned, they may develop a sweeter taste when cooked.
Because you just put them into the freezer, the cell structure hasn't broken down so while the visual looks bad, they are probably still safe to eat.
Rinse them in a combo of water and a little bit of white vinegar. Blanch in boiling water for 2-3 minutes before freezing (source). <- This takes more time, but seems to be the best way to prevent your potatoes from turning black.
When slicing the potatoes place into water with a little acidity to keep them from turning gray. A small amount of white wine vinegar of lemon will do the trick. Then drain and place the potatoes in foil along with your spices and some olive oil or vegetable oil. Wrap up tight and refrigerate, then grill.
Add lemon juice or vinegar
Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues.
Frozen food typically tastes worse than fresh food because freezing causes the water molecules to expand as they turn into ice which breaks the cell wall – this changes the texture of the food and makes it less tasty because the flavors are able to leak out.
Simmer the diced potatoes in salted water until just tender. Spray a sheet pan with non-stick cooking oil and spread cooked potatoes in a single layer on the pan. Place the pan of diced potatoes in the freezer until frozen solidly. Transfer the frozen potato cubes to freezer bags or containers to use as needed.
Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator 3 to 4 days.
Cooked mashed potatoes are a risky food for bacteria that can cause food poisoning because they contain moisture and contain some protein. So if mashed potatoes are cooked it is best to eat them within 3-4 days of cooking and reheated them to 165°F, this will kill any bacteria that may have formed.
Here's the deal on those spuds. When cooked potatoes are left out at room temperature or warmed up for a second time, they can take a toxic turn for the worst. Why? Warm temperatures promote the growth of the rare bacteria, botulism, that is commonly found in potatoes.