Posted on October 14 2019
Whether you buy your potatoes from the grocery store, the local farmer's market, a produce stand or grow your own, you will want to preserve them for as long as possible. Unfortunately, if not correctly preserved, potatoes can go bad quickly.
Most people who preserve potatoes either store them in a root cellar or pressure can them. Many only buy potatoes as needed instead of buying in bulk, but this usually costs more in the long run. If you don't want to can your potatoes, you have no root cellar, and you want to save money, here are three unusual ways you can preserve potatoes for the long-term.
Make Frozen Baked Potatoes - Wash the potatoes and wrap with foil. Bake them in a 400-degree oven until they are done. This will vary depending on how many potatoes you are baking at once. When the potatoes are done, leave them wrapped in foil and allow them to completely cool. Place the potatoes in freezer bags and put them in the freezer. You can vacuum seal them to keep them for even longer. To use, thaw the potatoes overnight in the refrigerator and then heat in the oven for 30 to 45 minutes at 400 degrees, or in the microwave on high for six to eight minutes.
Make Frozen Fries - Instead of buying pricey frozen fries, make your own. Peel and slice your potatoes then blanch them in boiling water for five minutes. Immediately plunge the potatoes in ice water for two minutes. Drain the potatoes and pat them dry. Lay the fries out on parchment paper-lined cookie sheets. Stack these pans in the freezer to allow the fries to completely freeze without touching each other. This can take two or three hours. Vacuum seal the fries and place them in the freezer. Your fries should last for up to 12 months. To use, bake or fry as you normally would.
Make Potato Flakes - If you want to make your own instant mashed potato flakes, you can. Simply put the peeled potatoes in a pot and cover with water. Boil the potatoes until they are tender. Do not drain the potatoes. Instead, use your mixer or potato masher to mash the potatoes in the water they were boiled in. Mash until they are smooth. Spread the mashed potatoes thinly on dehydrator sheets and dehydrate at 140 degrees for 36 to 48 hours. Use your blender or food processor to create the flakes from the dried potatoes. You can use an oven to dry your potatoes if you do not have a dehydrator. To use, bring 2/3 cup of water to a boil. Remove from heat and add 1 tablespoon of butter, 2/3 cup of flakes, and ¼ cup of milk. Mix until smooth.
Frozen fries and baked potatoes can take up a great deal of freezer room, so be sure to keep this in mind when you are determining how many potatoes to store in this way. Potato flakes, on the other hand, take up very little room and can be stored in airtight bags or mason jars. Because we love potatoes so much, here are more fun ideas for your spuds.