An Embarrassment of Spuds

 When you think fall in Maine, you might think of apple picking. (And you wouldn't be wrong! It is a fun fall activity and fresh-fresh-fresh apples are just incredible.) Another fall harvest is just as plentiful, though. The French name translates to "apples of the earth:" potatoes.

There are no pick-your-own potato farms that I know of, it being a messier and less picturesque activity, but farm stands are full of native potatoes, and in the grocery store the prices can't be beat. 

How to take advantage of all this bounty, when the two of us can only eat so many potatoes? (Especially when the apples are beckoning, as well!) In the past when I have tried to freeze stews or soups that contain potatoes, the results have been...not great. The potato chunks have a weird spongy texture. Trying to freeze raw potatoes has not gone any better - those were somehow both grainy and mushy. 

I knew I must be doing something wrong, because frozen french fries and hash browns are a thing. I can't flash-freeze, but I can blanche, which, it turns out, is the secret to home freezing potatoes. Here's how:

Cut the potatoes into wedges. It doesn't have to be exactly this size and shape, but you don't want your chunks too small, because you don't want them to get too thoroughly cooked before freezing. 

Put a big pot of water on the stove on high. Set a timer for 2 minutes. 

While waiting for the water to boil, fill a bigger pot with cold water & ice cubes. This is the ice bath to stop the potatoes from continuing to cook after you drain them. 

Once the water on the stove boils, put in the potatoes and start the timer. 

When the timer goes off, drain hte potatoes in a colander and put them immediately into the ice bath. Leave them in the ice bath for a few minutes, them scoop them back into the colander with a slotted spoon. Let them drain completely, then divide them into freezer bags and pop them into the freezer. 

Frozen potatoes will stay good for about a year - not that I need to worry about that, I expect we will eat these sometime in the bleak midwinter. That's the point of buying lots while they are cheap - then you save on shopping when you have less money.