Michigan State University Extension
Preserving Food Safely - 01600793
Because fresh potatoes are available year-round, most people don't find it practical to freeze potatoes at home.
The best potatoes for freezing are those that have been cooked, such as mashed potato patties, baked stuffed potatoes, or french fries.
Raw potatoes or potatoes in combination dishes such as soups and stews do not freeze well. Upon thawing and reheating, they tend to disintegrate, especially if the potatoes are whole or cut in large cubes. If you are preparing a combination dish for freezing, omit the potatoes and add them instead during the thawing/reheating step before serving.
To freeze baked stuffed potatoes or mashed potato patties:
Prepare them according to your favorite recipe, cool quickly in the refrigerator, and wrap in moisture-vapor- proof packaging. Seal, label, date and freeze. Recommended maximum storage time is one month at 0 degrees Fahrenheit.
To serve, unwrap and reheat in oven at 350 degrees Fahrenheit.
To freeze homemade french fries:
1. Pare and cut potatoes lengthwise into strips about 1/4 inch thick. 2. Rinse quickly in cold water and dry well on paper towels. 3. Oven method: arrange potato strips in shallow baking pan, brush with melted butter or margarine and bake at 450 degrees Fahrenheit just until they begin to brown, turning occasionally. Cool quickly in refrigerator. 4. Oil method: Blanch potato strips in vegetable oil heated to 370 degrees Fahrenheit until tender but not brown. Drain and cool quickly in refrigerator. 5. Place prepared strips in moisture-vapor-proof containers or bags. Seal, label, date and freeze. Recommended maximum storage time is two months at 0 degrees Fahrenheit.
To serve, return frozen potatoes to baking sheet and bake at 450 degrees Fahrenheit until golden brown, turning occasionally. Or deep-fat fry frozen potatoes at 390 degrees Fahrenheit until golden and crisp.