Sunday, December 18, 2011

How to Freeze Cooked Potato Dishes

Print this articlePotatoes don't retain their texture as well as other vegetables once frozen. They can develop a dry, grainy texture or fall apart after freezing. Cooked potato dishes withstand freezing better than raw potatoes. Combining the potatoes with other food items, such as in casseroles, also helps offset any textural changes that occurs during freezer storage. Potatoes cooked in liquid, such as soup, will fall apart in the freezer, so attempt to freeze only non-liquid potato dishes.

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Spread french fried potatoes, hash browns and other potato dishes that only contain potatoes in a single layer on a cookie sheet. Place the cookie sheet in the freezer for two to four hours. Transfer the frozen potatoes to a sealed freezer storage container or bag.


Wrap casseroles and other combination potato dishes tightly in freezer-grade plastic wrap. Place in the freezer.


Transfer leftover or freshly made potato dishes to a freezer-safe storage container. Leave 1 inch of space at the top of the container for any expansion that occurs during freezing. Seal the container after the food cools and place it in the freezer.


Store the packaged, frozen potato dishes for one to two months. Thaw casseroles and combination dishes in the refrigerator for six to eight hours before reheating. Hash browns, french fries and similar potato dishes don't require thawing before cooking.

Tips & Warnings

Allow potato dishes to cool thoroughly before packaging and freezing. The condensation from a hot dish placed in the freezer can lead to freezer burn.

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ReferencesClemson Cooperative Extension: Freezing Prepared FoodRead Next:

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