Potatoes are especially difficult for me. It always seems like there isn't enough and then I peel and cut them up and it doesn't seem like that much. And if I just make boiled potatoes we have leftovers, but if I make mashed there usually aren't. I try to estimate based off of "one baked potato per person" kinda rule, but that only really works if the potatoes are large, which they usually aren't. So then my rules of extrapolation seem to just go crazy and I end up with like 4 little potatoes for each person but then I have too many. Lol.
So basically the end result of all of this is that I don't like cooking potatoes all that often. But potatoes are cheapest if you buy them in 10lb bags. So...in my year of living here so far I have had plenty of potatoes go bad on me. I don't use them enough to use them up, and if I did use them up I would probably just have leftover in my fridge that go bad and either way it's a waste.
So I decided I would freeze them!
Except apparently you can't just stick potatoes in the freezer. I looked it up on google and apparently you have to cook them to like almost done or done and then freeze them. So you can either do just cubes or you can go all out and make twice baked potatoes or mashed potatoes. I decided to do like steak-cut french fries.
Things I used:
8-10 Medium potatoes (or however many you want), washed and peeled or unpeeled as you so desire
Various other seasonings (Paprika, Italian Seasoning Mix, Garlic Powder/Garlic Salt)
Cookie Sheets (I used Pizza Sheets because I don't actually have any cookie sheets that fit my smaller than normal oven)
|All the Stuff laid out.|
When the potatoes have boiled and are just barely fork-tender take them off the stove and drain them and then cool them (I just ran cold water into the pot for a while until they weren't too hot to handle anymore). This actually shouldn't take long because they are all cut up and cool quickly.
|Potatoes in the sink.|
|Messy Mess Mess.|
You kinda just cook them like as if you got french fries from the supermarket anyway. So I said 425'F for 15 mins and then flip them and cook them again for 5-10 mins on the other side until they are crispy. If you had smaller cut fries then that could be 15 mins total, flipping half way through. Hopefully you have made french fries before in the oven and know how to tell if they're done. You can make these without seasoning and then deep fry them as well if that's what you like, but I don't have instruction on that.
So I actually had leftovers from the process before freezing them (some didn't fit on the sheets) so I ended up making just salt and pepper seasoned fries for lunch.
Now, all this talk of food is making me hungry. I should go make dinner.