Q: How do I freeze potatoes without them turning brown?
A: They will darken due to an enzyme reaction to the air. The only way to prevent this is to blanch in water or cook in oil before freezing. Some people have success with baking potatoes till nearly done, cooling and the refrigerating them and shredding later. The following links contain more information on freezing potatoes:
This entry was posted on Tuesday, February 14th, 2012 at 8:25 am and is filed under Consumer, Cooking Potatoes, Foodservice, Q & A. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.