A potato-loving household has discovered a simple method to keep spuds fresh for up to three months without sprouting or wrinkling. The trick involves partially cooking the potatoes before freezing them, a technique that prevents the mushiness that often results from freezing raw potatoes.
The process begins by peeling the potatoes, though this is optional. The potatoes are then boiled in cold water for about 10 minutes, depending on size, until partially cooked. After draining and drying on kitchen paper, they are sliced into thick rounds and arranged in a single layer on a baking tray. The tray goes into the freezer for four hours until the potatoes are solid.
Once frozen, the potato rounds can be transferred to a freezer-safe storage bag. When needed, they can be thawed in the fridge overnight and then finished cooking in boiling water. The result, according to the household, is potatoes that taste as fresh as if stored in the pantry, even after three months.
This method not only extends shelf life but also saves time during meal preparation. The food waste charity Love Food Hate Waste recommends consuming frozen potatoes within three months for best quality. The trick is a game-changer for those who buy potatoes in bulk or want to reduce food waste.
