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    You are in: Home / Community Forums / Cooking Q & A / Can you freeze potatoes?
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    Can you freeze potatoes?

    Sat May 11, 2013 2:03 am
    Semi-Experienced "Sous Chef" Poster
    Hi all,
    My local Wally World sells huge baking potatoes. One of them could feed a family of four... well, that's exaggerating it a little bit but, I can't eat but half of one and some times have to throw a little away at that. They are huge!
    Can I cut a raw potato in half and freeze half of it?
    Should I bake it first then freeze half of it?
    If so, how long will it hold up in the freezer?

    Sat May 11, 2013 5:05 am Groupie
    I often only eat half of a potato. After cooking them, they will stay a week in the fridge; and I often use them in other dishes.

    - I use it to naturally thicken soup
    - Great tossed with eggs and sausage in the am.
    - Add some peas, butter, and mash (like mashed potatoes, they are excellent.
    - Dice and toss with a hard boiled egg, some onion, and Italian vinaigrette for potato salad
    - You can toss with black beans, sausage, scrambled eggs, and make burritos and freeze them for morning breakfast. I often add a little salsa and cheese.
    - Potato cakes. Toss with onion, some jalapeno, cheese, flour or baking mix and make potato cakes. Delicious
    - Potatoes, leftover can also make fantastic dumplings for soup

    A half of potato does freeze, but the texture changes. Some people don't even like potatoes in soups or stews to be frozen; although, I don't find that a problem.

    I also have made mashed potatoes and frozen them; they are ok, but a little watery.

    I have saved a couple of potatoes (already cooked) in the freezer, but, because the texture changes; I ended up using them in soup.

    You can peel, grate, blanch, and then freeze. But that is a lot more work.
    Sat May 11, 2013 8:38 am Groupie
    NOT an "expert" opinion, but kinda doubt raw potatoes will freeze well?? They'll naturally discolor unless under water. Have never frozen a WHOLE baked potato, but have frozen halves after stuffing.
    Sat May 11, 2013 9:18 am
    Forum Host
    I freeze mashed potato and as Sarasota cook said it does become a bit watery but I let it defrost on a dish then pour the water away and heat as usual in a microwave, you can't tell the difference to just cooked!
    Sat May 11, 2013 10:07 am
    Semi-Experienced "Sous Chef" Poster
    I'm not much of a potato eater and is why I asked about freezing a half of one. I like rice best and add that to my soups instead. I don't care for potatoes in my soups. Tried a couple times...
    I guess a week in the fridge is OK. I guess I could make myself eat the other half a week later.

    Thanks a bunch... icon_biggrin.gif
    Sat May 11, 2013 11:22 am
    Forum Host
    When I tried to freeze chunks of cooked potato a long time ago, they were rather yucky when defrosted -- hard, and the texture was different from what it should be. Since then I've never tried again, but it might have been the type of potato.

    Mashed potatoes freeze well, especially if they were not-too-soft to begin with.

    I think what Sarasota said is possibly best: save leftover cooked potato in the fridge, and re-use.
    Sat May 11, 2013 11:26 am Groupie
    They do undergo an unpleasant texture change when frozen and thawed. And freezing them raw isn't an option, as they'd deteriorate quickly and also turn black. I'd just buy smaller ones that suited my needs for fresh use. Or find a recipe for twice-baked ones that has freezable ingredients in it, such as Make-Ahead Twice-Baked Potatoes.
    Sat May 11, 2013 1:07 pm Groupie
    I've only done the mashed as others have said and they do get watery. But got me thinking now. Every supermarket has lots of brands of frozen french fries. Why aren't they discolored?
    Sat May 11, 2013 2:24 pm Groupie
    Because they are parcooked. You just finish the job. Heating kills the destructive enzymes.
    Sat May 11, 2013 11:10 pm
    Semi-Experienced "Sous Chef" Poster
    More good info, I see.
    I was thinking along the lines of frozen hash browns and country hash browns, too. I guess the government must allow additional chemicals to be added to prevent them from the bad things you guys have mentioned to happen.
    I avoid all packaged preprocessed foods as much as possible. I only eat fresh and make everything else myself. I know what's in it when I make it. And I don't want possible cancerous chemicals in my body. icon_biggrin.gif
    After all, this nation is the number one leading country with a major cancer problem. Part of it has to be attributed to all the chemicals we ingest and packaged processed foods are full of them

    Thanks again,
    Sat May 11, 2013 11:27 pm Groupie
    The answer is to par-cook your own potatoes if you want frozen hash browns, itr's not difficult. The NCHFP is the best place for good advice on any home preservation questions in the US.
    Sat May 11, 2013 11:34 pm Groupie
    I've had good luck par boiling the potatoes, and then grating them for freezing. I've not tried just slicing them, but that would probably work just as well. Not sure I'd ever try a whole or even half a potato.

    This is what I used...

    Potatoes for Hash Browns ( How to Parboil )

    up through step 8. At that point, I grated them (using the large holes on the box grater), packaged with the FoodSaver and put in the freezer.
    Sun May 12, 2013 10:09 am Groupie
    I make hashbrowns all the time and freeze them. If I didn't do this I would lose about half of my potato crop. When I harvest in fall I use the uglies and small one.

    Frozen Hash Browns Homemade - OAMC , is the one I posted. It is a diced hashbrown. I also add garlic powder, onion powder and Clubhouse Italiano seasoning when I make these.
    Sun May 12, 2013 10:12 am Groupie
    I have also seen recipes for stuffed baked potatoes that people freeze and reheat.
    Sun May 12, 2013 10:47 am
    Forum Host
    I have done when having a load of baked whole potatoes left over mashing the flesh and making potato scones and then freezing them (potato scones - an example recipe would be Potato and Cheese Scones, just freeze before cooking stage, defrost in fridge and cook as per recipe). May add Tattie Scones are great as a breakfast with bacon and an egg - childhood memories they are to me.

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