Go Back
–+ servings
freezing potatoes recipe card

Quick Guide: How To Freeze Potatoes

Here's how to freeze potatoes at home with simple steps.
2.80 from 5 votes
Pin Instructions Print Instructions
Prep Time 1 hour
Cook Time: 5 minutes

Equipment

  • 1 4-Quart Pot (for boiling)
  • 1 Large Bowl (for ice bath)
  • 1 Baking Sheet (for flash freezing)
  • 1 Parchment Paper (to line baking sheet)
  • 1 Vegetable Peeler or Knife (for peeling)
  • 1 Slotted Spoon (for transferring potatoes)
  • 10 Paper Towels (for drying)
  • 5 Freezer Bags (for storage)
  • 1 Permanent Marker (for labeling)

Ingredients & Supplies

  • 8 whole Fresh Potatoes (Russets or Gold Potatoes recommended)
  • 2 trays Ice (for ice bath)
  • 1 tbsp Salt (optional for boiling water)

Instructions 

  • Choose firm potatoes without soft spots or sprouting eyes. Russet and gold potatoesare great choices.
  • Clean your potatoes thoroughly. Peeling is optional but recommended for a smoothertexture.
  • Cut potatoes into 1-inch chunks or your desired shape for uniform cooking andfreezing.
  • Blanch potato pieces in a 4-quart pot of boiling, unsalted water for 3-5 minutes. This step is crucial to halt enzyme activity that causes spoilage.
  • Immediately transfer the blanched potatoes into a bowl of ice water which will stop the cooking process.
  • After cooling, drain and pat the potatoes dry with a paper towel in order to remove excess water.
  • Arrange the potato pieces on a parchment-lined baking sheet, ensuring they're laid out in a single layer.
  • Transfer the frozen pieces into airtight storage bags. Remove as much air as possible from the bag to prevent freezer burn.
  • Mark the bags with the date. Frozen potatoes can last up to 3 months for optimal quality.