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Since you don’t have to thaw your frozen potatoes in advance, this method can help speed up burger night, an impromptu brunch, and just about every other meal in between. I may be spinning this as a holiday recipe, but that’s not the only time this technique comes in handy. Speeding Up the Potato Prep: 5 Recipe Ideas
![so baby pull me closer in your baked potato holder so baby pull me closer in your baked potato holder](http://mas.txt-nifty.com/3d/images/2009/09/13/2009091303.jpg)
You can store your frozen potatoes in their freezer bags or containers for up to 3 months. At this point, you’ll remove the cookie sheet (s) from the freezer and transfer your frozen potatoes to a Ziploc bag or freezer-safe container (once frozen, it’s fine if they touch!). You may need to place your potatoes on multiple, smaller baking sheets to do this.įreeze your potatoes for 6-12 hours, or until frozen solid. If the potatoes touch during the freezing process, they’ll freeze together.
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The baking sheet should be small enough to fit inside your freezer, but large enough to allow space between each potato. Once the potatoes are completely cooled, arrange them in a single layer on a baking sheet. After a few minutes in the ice bath, drain the ice water and allow the potatoes to cool completely on a clean kitchen towel. Once your potatoes are al dente, drain them, and immediately transfer to a large bowl of ice water (this stops the cooking process ). The cooking time will vary based on the shape and size that you’ve cut your potatoes into. That way they are most of the way there, but have just enough cooking time left so that you can soften or crisp them to your preference just before you’re ready to eat them. The key to freezing potatoes is cooking them just enough - not raw, not cooked all the way through. Next, steam them on the stovetop until they are al dente (tender but with a bit of bite left to them, not quite soft enough to eat), but not cooked all the way through.
#SO BABY PULL ME CLOSER IN YOUR BAKED POTATO HOLDER SKIN#
I roughly chopped them with the skin on so I could use them for oven-roasted potatoes in the future. It’s your choice as to whether you peel them or leave the skin on. You’ll start by chopping them into whatever shape or size you wish to serve them - shredded hashbrowns, potato wedges, or fries, for example. Or, you can avoid the oven altogether, and instead microwave, fry, or boil them directly from frozen to have them ready in just minutes when the big day comes. Rather than roasting from raw, you can cook them in the oven during the time the turkey is roasting. In my humble opinion, an oven should be left for turkey, stuffing, and pie (see? Three dishes down and you’re already hurting for space).į reezing potatoes in advance allows you to have them partially cooked, and finish cooking them from frozen. Potatoes always seem to find their way onto any festive menu, and making them the day of the meal takes up prime oven space that you don’t have to spare. I wasn’t kidding when I said I am simplifying the holiday prep. I mean days, or even weeks, ahead of the meal. So, to be clear, when I say in advance, I don’t mean 24 hours out. Why Prepare Frozen Potatoes?įreezing potatoes in advance will get you one step closer to a holiday side dish well in advance of the meal. And to do that, I’m taking advantage of the one kitchen appliance often ignored Thanksgiving morning: the freezer. This year, I’m going to try to simplify the meal by getting as much prepped in advance of the holiday food rush. I’m not joking I actually did this last year when I made an entire Thanksgiving meal all by myself. I will not (I repeat, will not) be running four burners, a slow cooker, and an oven until I lose my mind (or blow a fuse). There will be no cooking six different dishes within a 24-hour timeframe. This year, in my efforts to stay just a half step ahead, I’m trying the prep things well in advance. Last year, I put off the menu for so long I was this.close to ordering Thai food. And if you’re reading this thinking, “Psssh, you’ve clearly been prepping your Thanksgiving dinner for months,” you are oh, so sorely mistaken. But to have snow so early in November (October, even! It snowed all day on Halloween! Talk about a scare ?) is a sign of a very, VERY cold Chicago winter ahead.ĭropping temperatures are the clear signal that the holidays are just around the corner. It snowed here, twice in the last 3 weeks, and I’m really not okay with it.ĭon’t get me wrong I think snow is pretty, and my kid finds it delightful. You’ll have mashed potatoes, french fries, or crispy roasted potatoes on the table in minutes. When you’re ready to serve them, simply fry, boil, or microwave them until fork tender - without any need to thaw them.
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Freezing potatoes in advance is an easy way to cut down on the holiday meal prep.