I freeze potatoes in just about every way I cook them. Here's a link to my
potato plan. It's not recipes; it is an outline of how I do things. You can
plug your own recipes into it. Everyone is different when it comes to what they
find acceptable in frozen potatoes. I don't notice a change in texture in most
dishes. In some I can notice a change but usually not something I find
objectionable. You just need to try freezing a small quantity of the recipes
you want to freeze and sample them after about 2 weeks to see if you like them.
http://www.menus4moms.com/bulk/potato_plan.php
I wouldn't completely cook the oven fries before freezing. I would partially
cook to stop the enzyme action before freezing. When I wanted to serve them I
would return them to the oven long enough to brown and crisp.
I do not freeze raw potatoes whether they are covered in water or not. They
need to be blanched to halt the enzyme action or you will probably end up with
black slimey
potatoes
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From: pearlgold123 WelcomeHome@carolina.rr.com
I've been searching the archives for some potato recipes that freeze well. I
know that Mashed potatoes do, not looking for twice baked and hubby doesn't "do"
casserole type dishes (like scalloped potatoes) I am wondering if anyone has had
success freezing oven fried type potatoes? I am thinking of the ones that you
would have a seasoning on the outside of them to give them flavor, or just
tossed in some oil and salt, cooked until crisp and then frozen. Do these freeze
well fully cooked?
Also, I remember reading on here a loooong time ago that someone said you COULD
freeze fresh (not cooked or par cooked) raw potato cut up into chunks if they
were completely surrounded by water so they dont turn black. Anyone ever done
this? If so, does it work well to use the potatoes for oven fried type potatoes,
or would they be soft after thawing that they would have to be used for
soups/stews, etc.?
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