We have all already filled our basket with a large net of potatoes, before wondering what to do with the remaining kilos. To avoid throwing away and save time on busy evenings, the idea of freezing potatoes seems ideal.
But poorly prepared, they come out soft, watery, sometimes grayish. Indeed, the potato contains a lot of water and starch: when cold, large crystals form and break the flesh, which completely changes the texture.
Good news, this scenario is not inevitable. American blogger Martha Stewart points out that the key is to prepare the tubers according to their intended use: mash, gratin, fries or fried potatoes. And this, before freezing them of course.
It is also advisable to choose firm potatoes, and especially not floury ones. The latter do not tolerate freezing well. By keeping these few rules in mind, anti-waste becomes compatible with a real melting or crispy texture.
The golden rules for freezing potatoes without losing texture
First reflex: do not put them in the freezer raw. It is essential to precook them for a few minutes to limit the formation of large ice crystals.
Blanch whole or chopped potatoes for 3 to 5 minutes. Then immerse them in a bath of ice water for around ten minutes. This step stops the cooking and keeps their flesh firm, which will hold up well when defrosted.
The second pillar is humidity control. Once blanched and cooled, the potatoes should be dried thoroughly with a clean cloth, then spread in a single layer on a baking sheet for flat freezing.
Marmiton then suggests transferring them into tightly closed freezer bags, removing the air. The Ministry of Agriculture recommends a freezing temperature between -18°C and -24°C. He also reminds us that food that has already been thawed should never be refrozen.
Adapt the freezing of potatoes to each recipe
For the puree, prepare it with a little more liquid than usual. Then let it cool completely before forming portions on a plate, which will then be put into bags.
As a reminder, homemade puree will keep for around two months in the freezer. For a potato gratin, Marmiton recommends assembling the dish in advance without the cheese, cooling it, then wrapping it carefully before freezing.
As for fries and fried potatoes, you will need to cut them, blanch them quickly, cool them in ice water, dry them well then freeze them flat to keep their crispness.
For cooking, cook these preparations while still frozen, in the oven or in the pan. The puree can be warmed gently with milk or butter.