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 parboiling and freezing the potatoes, a technique that prevents the mushiness often associated with frozen raw potatoes.
According to food waste charity Love Food Hate Waste, potatoes can survive up to a year in the freezer but are best eaten within three months. The process begins by peeling the potatoes, which helps blanching work more effectively, then boiling them in cold water for 10 minutes for medium-sized spuds.
After draining and drying on kitchen paper, the potatoes are sliced into thick rounds and arranged in a single layer on a baking tray. They are frozen for four hours before being transferred to a freezer-safe bag. This method ensures the potatoes retain their texture and taste.
One month after freezing, half the batch was thawed overnight in the fridge and finished cooking in boiling water, tasting as fresh as pantry-stored potatoes. Three months later, the remaining half still tasted fresh. The hack also saves time on future meal prep.
