Having a family of four who eats, eats, and eats can be a bit overwhelming sometimes but I manage to make it less stressful for myself and figured why not share my less stressful methods with all of you! Potatoes are one food item that is so hard to keep in the house... Kristopher and Kailee love hashbrowns, and fries; and honestly who can blame them, hashbrowns and fries are amazing! But, all the ingredients and crap that are put into frozen fries, or frozen hashbrowns just blow my mind! I can do the same exact thing, without all that crap!! And I have, over and over again; we buy bulk potatoes (Kroger organic brand $1.99 on sale), peel, cut, diced, shred, and freeze our own; so I decided to show y'all how we do it! A lot of people have no idea where to start, and lets be honest either did I, but I managed a method I thought would work, and so far its flawless! Onward with the freezing potatoes three ways!
You Will Need:
1. Organic Potatoes (LOTS of them if you want to freeze a lot and stock up
2. Shredder
3. Potato Peeler
4. Stock Pot
5. Baking Sheet line with unbleached parchment paper (or a silicone mat)
Start off by peeling your potatoes (hehe look at my piggies!!)
While I work with one set of potatoes (lets' say hashbrowns I work with first) I keep the rest in cold water so they do not brown
Cut your fries, I recommend this Chop Magic from Kohl's (may even do a giveaway!)
Can also make these into curly fries... I love those!!
I cheated and bought a Chop Magic from Kohl's and oh my word! I am so glad I did. They cut the perfect shoestring size fries; show above.
Place the fries in a stock pot filled with COLD water, salt the crap outta it (haha) and bring to a boil. Boil until fork tender, but not mushy! It takes 5 minutes once it boils, maybe even less, just keep an eye on them!
Once down boiling, strain and leave in the strainer for 10 minutes this allows the fries to fully drain off the water, and cool a bit. Pop in freezer in batches and freeze for 30 minutes to an hour. Label, date and bag in a zip lock... BAM! Fries anytime, with no additives or nasty crap! ha
Onto hashbrowns...
Use the big side of your shredder and shred the potatoes into a bowl
Or you can shred right into the stock pot with COLD water and salted heavily (not too much tho). Bring these to a boil like the fries, and boil for 5 minutes, no longer, no less.
Drain and allow to sit in the strainer for 10 to 20 minutes, to allow them to cool and fully drain the extra water. I use a 1 cup measurement to scoop even amounts onto my baking sheet
Nice and even, will be amazing once we cook; plus if you are only cooking for one person, why in the world do you want to have to cook all your hashbrowns at once, yeah no you do not! This way you can grab out one hashbrown disk and you are good to cook.
I have to admit, I find it hard to contain myself when I see hashbrowns in the freezer... -_- Bag, label, date and enjoy whenever your heart desires!
Now the last potato idea.. Diced Potatoes
Same concept as above.. Dice your potatoes
Place in a pot of COLD water, heavily salted and bring to a boil. These will have to boil a bit longer, maybe 15 to 20 minutes. Just make sure they are fork tender and not mushy, must keep an eye on these for sure.
Once down, pop on baking sheet freeze 1 hour, bag, label, date and you are good to go!!
Comments