'OK...these potatoes turned out so well that we ended up with 60 bags of them! About 4 cups of sliced potatoes per bag. They take awhile to thaw--either a few hours at room temperature or 12+ hours in the fridge. To prepare, pan fry in a bit of oil for about 15 minutes or else bake (again, with a bit of oil) single layer--I use a pizza pan--for about 20 minutes at 425, depends on how crisp you want them (and how long you blanched them) The shredded potatoes were not great--but these we\'ll do every year now! No more shriveled up, sprouting garden potatoes in December! the process in a nutshell: (OK, list of nine items is not exactly a nutshell!) 1. wash potatoes and cut out any bad spots or developed eyes (red potatoes were bad for eyes) 2. use the \"slicing\" blade for food processor. 3. Rinse potato slices in plenty of cool water to wash off excess starch 4. Blanch drained slices for about 4 minutes after water boils. 5. Cool in lots of cold water and drain. 6. Pat dry (I used clean kitchen towels or tea towels) 7. Spread on jelly roll pans lined with silpat sheets or cheap plastic cutting board sheets 8. Freeze until brittle 9. Bag in storage bags and then vacuum seal.'
Tags: Lori Fiechter , Lori Fiechter garden , Lori Fiechter canning and freezing , How to freeze potatoes , Best way to freeze potatoes , Freeze homemade home fries , Process for freezing potatoes , great way to freeze potatoes
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