Potato lovers can now keep their spuds fresh for up to three months without the frustration of sprouting or wrinkling, thanks to a simple freezing method. The process involves parboiling the potatoes before freezing, which prevents the mushiness that occurs when raw potatoes are frozen.
To start, peel the potatoes (though not essential, blanching is more effective without the skin). Place them in cold water, bring to the boil, and cook for ten minutes if medium-sized. Drain in a colander, then lay on kitchen paper to absorb excess moisture. Slice into thick rounds.
Arrange the slices in a single layer on a baking tray and freeze for four hours. Once solid, transfer to a freezer-safe storage bag. The potatoes can be kept for up to a year, but the food waste campaign Love Food Hate Waste recommends consuming them within three months for best quality.
After a month, thaw half the potatoes in the fridge overnight, then boil until done. The taste remained as fresh as if stored in the pantry. After three months, the remaining potatoes still tasted fresh. This method not only reduces waste but also saves time on future meal preparation.
