What is the best method for freezing potatoes?
Wash; peel; remove deep eyes, bruises, and green surface coloring from potatoes. Cut in 1/2- to 1/2-inch cubes. Blanch 5 minutes. Cool. For hash browns, cook unpeeled until almost done; peel and grate; form in desired shapes; freeze. For french fries, peel and cut into thin strips; fry in deep fat until very light golden brown; drain and cool; complete browning before serving. Pack tightly in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers. To blanch vegetables in boiling water, start counting blanching time as soon as the vegetable is placed in boiling water. Blanch no more than 1 pound of vegetables per gallon of boiling water at a time. Immerse wire basket or mesh bag with vegetables in boiling water. Cover and blanch for required time. Cool immediately in ice water for the same time as for blanching. Drain thoroughly.
