Michigan State University Extension
Preserving Food Safely - 01600793
10/13/97

### FREEZING POTATOES

        Because  fresh potatoes are available year-round,  most

    people
    don't find it practical to freeze potatoes at home.

        The best potatoes for freezing are those that have been

    cooked,
      such  as  mashed  potato  patties,  baked  stuffed

    potatoes,
    or french fries.

        Raw potatoes or potatoes in combination dishes such  as

    soups
     and  stews  do not freeze  well.   Upon  thawing  and

    reheating,
     they  tend  to disintegrate,  especially if  the

    potatoes
     are  whole or cut in large  cubes.    If  you  are

    preparing
    a combination dish for freezing, omit the potatoes

    and
     add  them  instead during  the  thawing/reheating  step

    before
    serving.

    To
    freeze baked stuffed potatoes or mashed potato patties:

        Prepare  them according to your favorite  recipe,  cool

    quickly
    in the refrigerator,  and  wrap  in  moisture-vapor-

    proof
      packaging.    Seal,   label,    date   and   freeze.

    Recommended
    maximum  storage time is one  month at 0 degrees

    Fahrenheit.

        To serve, unwrap and reheat in oven at 350 degrees

    Fahrenheit.

    To
    freeze homemade french fries:

        1.  Pare and cut potatoes lengthwise into strips  about

            1/4 inch thick.

        2.  Rinse quickly in cold water and dry well on paper

            towels.

        3.  Oven method:  arrange potato strips in shallow

            baking pan, brush with melted butter or

            margarine and bake at 450 degrees Fahrenheit

            just until they begin to brown, turning

            occasionally.

            Cool quickly in refrigerator.

        4.  Oil method:  Blanch potato strips in vegetable

            oil heated to 370 degrees Fahrenheit until tender

            but not brown.

            Drain and cool quickly in refrigerator.

        5.  Place prepared strips in moisture-vapor-proof

            containers or bags.  Seal, label, date and freeze.

            Recommended maximum storage time is two months at 0

            degrees Fahrenheit.

        To  serve,  return frozen potatoes to baking sheet  and

    bake
    at  450 degrees Fahrenheit  until golden brown, turning

    occasionally.
     Or  deep-fat  fry  frozen   potatoes  at  390

    degrees
    Fahrenheit until golden and crisp.

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