Freezing potatoes

AMIE399

Make Roasties And Freeze Them, Or Wedges X

boo81

I wish my wedges and chips werent soggy, anyone got any ideas? Does freezing and then reheating work or does that make them soggy.

Saw a good gadget in the new lakeland catalogue for deep frying without all the oil basically but its £150!!!

newlywed

Bake some in the oven and freeze them ready to do baked pots another day (leave overnight in fridge to defrost then zap for 2 mins in microwave).

Peel chop and par boil - then freeze - ready to make roasties straight from the freezer

boo81

If you freeze mash you can always make into large enough portions so you can easily make up a shepherds pie.

My favorite is potato salad though obviously you cant freeze it. With the nice weather its lovely to have with salad and chicken, perfect for bbqs

jcr16

jacket them.

i often cook 8 in one go , then that is 1 meal for the 4 of us plus 4 lunches over the week.

i have heard u can freeze jacket spuds. have never tried it tho. but once jacketed they keep in a fridge for about a week.

poodlehorse

HAven't tried these yet but I have this saved from and OAMC site on the web:

Twice Baked Potatoes

1) Take as many potatoes as you want to bake, wash well, and !!!!! the skins with a fork in several places. Bake until done. Temperature does not matter - just use whatever setting it is on. Check after 30 minutes, turn or rotate in the oven as needed. (HINT: bake them while you are baking a casserole or breads on the bottom oven shelf and save re-heating your kitchen!)

2) Put potatoes on a wire rack to cool. Once they are able to be handled without scorching your fingers, slice the potatoes in half lengthwise. Scoop out the innards with a spoon and dump them into a large bowl. Set hollowed shells aside on a cookie sheet. Take innards and mash them with a small quantity of butter and milk. Keep adding small amounts until potatoes are a nice mashed consistency. Don't overmash or they will become like glue! (for this reason, I don't use a mixer!!) If you would like to season them, add salt and pepper, and, if you REALLY want to season them, add sauteed minced garlic or onion!)

3) Spoon potatoes back into shell. If you are up for it, use a pastry bag and squeeze them in (more decorative, but they taste the same the un-fancy way!) Top with shredded cheese (our favorites are pepper jack and sharp cheddar). Place back on the cookie sheet and put in the freezer to "flash freeze" until firm (about an hour). Once hard, remove, wrap each shell separately and place in a freezer bag or container.

4) To serve: Bake at 400 degrees for 10 minutes or until heated through and cheese is bubbly. OR microwave about 2 minutes (depends on how many you heat at once.)

poodlehorse

Ooh I seem to have saved this too, I really am going to have to try some of these one day:


Potatoes Normande
Serves 4 - 6
2lb potoatoes, peeled and thinly sliced
1½ oz butter
salt and pepper
½ pint milk
Put the potato slices in layers in a buttered oven-proof dish or foil container, sprinkling each layer with salt and pepper.
Pour in the milk, dot with butter.
Bake in a preheated moderate oven (180C/350F/Gas 4) for 1 - 1½hrs or until the potatoes are soft.
To Freeze: cool quickly, then cover with foil and pack in a freezer bag.
Seal, label and freeze.
To Thaw and serve: remove wrappings and thaw at room temp for 4hrs.
Reheat in the oven ((190c/375F/Gas 5) for approx 30mins or until heated through.

Potato Croquettes
(makes 16)
2lb potatoes, peeled and halved
2oz butter
1 egg, beaten
1 Tbsp milk
pepper and salt
veg. oil for frying
For the coating:
a little flour
2 eggs, beaten
2oz fresh white breadcrumbs
Cook the potatoes in boiling salted water for 15 - 20 minutes, until tender.
Drain well, then mash with the butter and beat in the egg, milk and pepper to taste.
Leave to cool.
Shape the mixture into 16 croquettes by rolling with floured hands.
Dip the croquettes in the beaten eggs, then roll in the breadcrumbs.
Chill in the freezer until firm.
To Freeze: open freeze until firm, then pack in a rigid container, seperating each layer with foil.
Seal, label and return to the freezer.
To Thaw and Serve: remove from the container and thaw in the freezer for 2hrs.
Deep-fry in the hot oil for 4-5 mins until golden brown, then drain well on paper towels and serve immediately.

poodlehorse

And this:

Potato Hotcakes (like hash browns)
(serves 6 - 8)
2lb potatoes, peeled
2Tbsp flour
2tsp mustard powder
2Tbsp finely grated onion
salt and freshly ground black pepper
2 small eggs, beaten
vegetable oil for frying
Soak the potatoes in cold water for 30mins, then drain. Grate into a bowl and drain off any starchy liquid, then add the remaining ingredients, except the oil, and stir well to mix.
Heat the oil in a frying pan, add the mixture in spoonfuls and fry until browned on both sides.
To Freeze: cool quickly. Open freeze until firm, then pack in a rigid container, seperating each layer with foil.
Seal, label and return to the freezer.
To Thaw and Serve: remove wrappings and place on a baking sheet. Reheat from frozen in a preheated moderate oven (180C/350F/Gas 4) for approx 30 mins or until heated through.

icecubequeen

thanks for all these great ideas guys, this is why I love this site, every1 is so helpful, thanks loads guys xxxxxx

Charis

A lot of the crops in Glos/Worcs/Herefs have been ruined due to the weather. As the floods here in potato land have been so severe, there may well be a shortage later this year. It might be worth freezing as many as we can while they are around.