Freezing your own hash browns, french fries or fried potatoes saves you time when you're ready to prepare a meal. Par-frying is a process of partially cooking potatoes so they are crispy outside but still raw inside. When prepared this way, the potatoes retain most of their flavour and texture during the freezing process. When potatoes are frozen raw, they develop a grainy texture and may discolour. Par-frying also shortens the cooking time later because the potatoes are already partially cooked.
- Skill level:
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Things you need
- Potato peeler
- Cooking oil
- Slotted spoon
- Paper towels
- Baking tray
- Parchment or waxed paper
- Freezer storage bag
Wash and peel the potatoes. Cut them into 1/4 slices, 1/2-inch cubes or grate them for hash browns.
Pour 1 tbsp of cooking oil in a large skillet. Heat the oil over medium-high heat.
Place the potatoes in the oil. Work in small batches so that the potatoes do not touch or overlap each other.
Fry the potatoes for two to three minutes. Cook until they just begin to brown but before they are completely cooked through. Shredded potatoes cook more quickly than sliced or cubed potatoes.
Remove the potatoes from the skillet and drain them on a paper towel. Allow them to cool completely.
Spread the potatoes out on a baking tray lined with parchment or waxed paper. Place them in the freezer until they are frozen completely, usually in about three to four hours.
Label a freezer storage bag with the date. Place the frozen potatoes inside, seal closed and return them to the freezer.
Tips and warnings
- Par-fried potatoes retain their quality in the freezer for three to six months.
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