Freezing Potatoes

I went out into the garage the other day and found that my box of potatoes looked like this. They were all growing sprouts! I have been storing these potatoes since early November - they lasted great for more than 4 months and we've been using them a lot this winter. I probably have about 25 potatoes left that are sprouting.

The potatoes are still good - don't throw them away! Break the sprouts off and then use the potatoes in any recipe. Dr. Nora Olsen, an associate extension professor and potato specialist at the University of Idaho says that the sprouts and green coloring that sometimes appear on potatoes that have been exposed to light contain higher amounts of alkaloid compounds that are not good for us. The whole potato is not bad though. As with the sprouts, Olsen explains, you can cut the green part off and eat the rest of the potato.

If you have more potatoes sprouting than you can get through very quickly, you can freeze them.

Peel and cut into desired shape. Boil in water just long enough to make them barely tender. Drain. Spread out in a single layer on a cookie sheet to freeze. Once frozen, transfer to a freezer bag. When ready to use, cook as desired. I cubed some before freezing and then fried them in a little oil just as I do the frozen hash browns from the store. They were delicious. I also boiled a few of them to turn into a potato salad. No one would have ever known they had been frozen first. So if the potatoes in your garage begin to sprout or start going soft, peel them up and freeze them to preserve them a little longer. You can easily store enough potatoes to include them in your 3-month supply of meals.