I know that I could probably post this on other subreddits but I feel like people on here might be more used to buying in bulk to save money and might have better systems for using up food then I would find elsewhere.
I have noticed for some reason potato and soup does not freeze well so that is the only way I am not interested in cooking them unless you have specific recommendations for fixing how mealy they become.
My favorite way to make potatoes is thin circle slices baked with thyme and when finished baking topped with cheddar. It is delicious I've been making it for years but I need something new
I have acquired a lot of potatoes and I need recommendations on how to cook them to freeze them for later meals
byu/anoctoberchild inFrugal
Posted by anoctoberchild
5 Comments
Just live them in baskets in a cool place. They will naturally last a long time. Just sort them out every week or so to throw out the ones that rot first.
How I cooked 25lbs of potatoes.
https://youtu.be/eHSvv8eSsvc?si=UhlMQx017pLesxaC
How I cooked 10 more pounds of potatoes.
https://youtu.be/0zxHF1unLuo?si=oQB2TYTtwOYeaps_
Not my videos. That’s the titles of them.
Potatoes freeze better after they have been cooked is my experience.
What I prefer is to bake them in the oven. I wash them, dry them, then rub them with oil and coat with salt. I set them directly on the oven rack to bake in an oven preheated to 400∘F and check them after 45 minutes.
I check them by using a hot pad and squeezing one or two to make sure they’re soft. If they’re average-sized they usually need another 15 minutes but small potatoes will probably be done. If they are those extra-huge baking potatoes like you sometimes see in a restaurant they will need closer to 80 minutes.
Let them cool completely to room temperature before freezing. They will take longer than you think. People used to bake a potato and put it in their muff or coat pocket to keep their hands warm back in the day. They’ll put out heat longer than any of those break to heat pocket packs you can buy now by at least 2-3x.
When you want to use them set them in the fridge to start thawing at least 24 hours prior to use. I normally aim for 48 hours just to not have to microwave so long when I’m hangry. I like to serve them topped with things like chili or very thick cheesy broccoli soup best if they’ve been frozen.
Do you have a dehydrator? I had a potato windfall a few years back and dried slices for scalloped potatoes. Added a powdered cheese mix into mason jars, along with the dried potato slices for an alternative to the store bought version.
Tortilla Espanola should freeze really well.