A large crop of potatoes cannot be processed immediately. In addition to normal storage, many hobby gardeners and cooks are wondering whether potatoes can also be frozen.
After the potato harvest, you can store potatoes for several weeks and even a few months. So you don't have to worry about your potatoes rotting away after a rich harvest. It is only important that you store the tubers optimally. (Reading tip: Storing potatoes - 5 tips for the right storage)
Even in the kitchen, the question often arises as to whether you can simply freeze leftover potatoes. After all, it's a shame to throw the leftover potatoes from lunch in the trash.
Freeze potatoes: yes or no?
Do not freeze raw potatoes
If you want to freeze potatoes, you should never freeze them raw. The tubers contain a lot of starch and when exposed to cold, this is converted into sugar. The potatoes get a very sweet taste that few people like. This is not a he alth concern, but frozen, raw potatoes no longer have the typical taste of a potato after defrosting.
Another reason against freezing raw potatoes is the change in cell structure during freezing. When you later thaw the potatoes for processing, they'll be translucent and mushy quickly. French fries and croquettes are also frozen in their raw state, but this is what is known as shock freezing, which requires special equipment. With a freezer like the one we have at home, this form of freezing is not possible.
Freeze potatoes only in emergencies
Basically, one can say that potatoes are not exactly one of the types of vegetables that are ideal for freezing. If you want to freeze potatoes, then definitely only after cooking.
The tubers are first peeled and then boiled - but not too soft. Now you have to let them cool down completely. Only then cut the potatoes into slices or pieces and place in a freezer bag or container.
» Tip: TheYou can use frozen potatoes primarily to prepare gratins, casseroles or soups.
Potatoes are not well suited for storage in the freezer, as the taste and consistency can change drastically. You can get the puree smooth again with a little oil, but it doesn't taste nearly as good as when it was freshly prepared.