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This is a great kitchen tip for How to make Freezer Diced Potatoes from all those potatoes you have that might go bad if you do not use them right away. Or in my case I got yukon gold potatoes on clearance at the store, so I needed to cook them right away or freeze the potatoes. Of course I set out to freeze them for future recipes because I already had my weekly menu plan set. Best of all this recipe is naturally gluten free and Whole 30 compliant too! It is a great way to save money instead of by buying the processed frozen version.
How to make Freezer Diced Potatoes
- Peel two pounds of potatoes (or whatever amount you want to work with). Cut the potatoes into 1-inch cubes.
- Simmer the diced potatoes in salted water until just tender (about 5 minutes).
- Spray a sheet pan with non-stick cooking oil and spread cooked potatoes in a single layer on the pan.
- Place the pan of diced potatoes in the freezer for 30 minutes, this is flash freezing. (you must do this step or the potatoes will freeze into one lump
- Transfer the frozen potato cubes to freezer bags or containers to use as needed.
Kitchen Tip – Russet potatoes, Yukon Gold potatoes and Red potatoes freeze better than other potatoes . You can also use this method for sweet potatoes. They freeze well. I keep all the cut potatoes in a large bowl filled with salted water until ready I am ready to process (cook) them. Place the salted water in large stock pot bringing to a full boil before adding the potatoes to blanch before freezing. When you are ready to use after freezing, cook them frozen, do not thaw. The potatoes will turn brown if you try to thaw them. Always flash freeze them before placing into storage bags or containers. If not you will have a huge solid “lump” of potatoes. If you do not simmer the potatoes in water they will turn brown or discolor after freezing. However they are still fine to eat.
If you are new (or even experienced) to freezer cooking you may enjoy these posts: