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I make these every Fall. (Because that is when my garden is done with for the year.) I have tons of potatoes to use and without a root cellar they need to be used. I have no idea how much I really make. I just do up all the small and ugly ones.
- Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
- Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
- Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
- Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
- Take out of the oven and cool to room temperature.
- Put into the freezer, either on a cookie sheet or a bowl if you are doing lots. If in a bowl then you will have to stir every couple hours to make sure they don't stick together in one big lump.
- When I am pressed for time that day, or too tired, I freeze in a lump. When I want to use them I just take a meat mallet and start pounding away. It helps relieve frustration.
- To use I just place a handful per person (for my family it is almost 2 cups) in a micrwaveable container and slightly defrost in the microwave (about 1 minute). Add to a preheated frying pan with oil and cook until well browned and hot. I tried to cook from frozen but I found they seemed to start burning before they were defrosted.
- I know some people say not to soak your potatoes because you lose vitamin C but there are so many ways to get that vitamin you really aren't missing out on much.