CAN YOU FREEZE RAW POTATOES RECIPES

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THE BEST CRISPY ROAST POTATOES YOU’LL EVER MAKE - A FOOD ...



The Best Crispy Roast Potatoes You’ll Ever Make - A Food ... image

These crispy roast potatoes are the perfect combination of crunchy and fluffy.

Provided by Laura

Categories     Side Dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 6

4 medium russet or Yukon Gold potatoes ((about 2 lbs))
1 1/2 teaspoons salt (divided)
1/4 teaspoon baking soda
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground black pepper
1/8 teaspoon rosemary (finely chopped (optional))

Steps:

  • Pre-heat oven to 425 degrees F (215 degrees C).
  • Peel and chop potatoes into 1" to 2" chunks.
  • Fill a medium pot halfway with water and set it on medium heat. Add 1 tsp salt (reserving the rest) and baking soda to the water. Add the potato chunks to the pot. Boil for 6-8 minutes or until just slightly tender.
  • Meanwhile, add olive oil, remaining salt, and pepper in a bowl big enough to hold the potato chunks.
  • When the potatoes are done, drain and allow to sit in the pan for 1 minute to evaporate any remaining water.
  • Add potatoes to the bowl with the olive oil mixture. Toss to coat. The surface of the chunks should break up slightly and become rough.
  • Transfer potatoes to a baking sheet and spread out evenly. Do not crowd. Place the tray in the oven.
  • Allow the potatoes to brown for around 20 minutes. Gently flip the potatoes over. Bake for an additional 10-20 minutes until they are golden on the outside.
  • Remove from oven. Sprinkle with salt and rosemary, if desired. Serve immediately.

Nutrition Facts : Calories 461 kcal, CarbohydrateContent 77 g, ProteinContent 9 g, FatContent 14 g, SaturatedFatContent 2 g, SodiumContent 1903 mg, FiberContent 6 g, SugarContent 3 g, ServingSize 1 serving

THE BEST CRISPY ROAST POTATOES YOU’LL EVER MAKE - A FOOD ...



The Best Crispy Roast Potatoes You’ll Ever Make - A Food ... image

These crispy roast potatoes are the perfect combination of crunchy and fluffy.

Provided by Laura

Categories     Side Dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 6

4 medium russet or Yukon Gold potatoes ((about 2 lbs))
1 1/2 teaspoons salt (divided)
1/4 teaspoon baking soda
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground black pepper
1/8 teaspoon rosemary (finely chopped (optional))

Steps:

  • Pre-heat oven to 425 degrees F (215 degrees C).
  • Peel and chop potatoes into 1" to 2" chunks.
  • Fill a medium pot halfway with water and set it on medium heat. Add 1 tsp salt (reserving the rest) and baking soda to the water. Add the potato chunks to the pot. Boil for 6-8 minutes or until just slightly tender.
  • Meanwhile, add olive oil, remaining salt, and pepper in a bowl big enough to hold the potato chunks.
  • When the potatoes are done, drain and allow to sit in the pan for 1 minute to evaporate any remaining water.
  • Add potatoes to the bowl with the olive oil mixture. Toss to coat. The surface of the chunks should break up slightly and become rough.
  • Transfer potatoes to a baking sheet and spread out evenly. Do not crowd. Place the tray in the oven.
  • Allow the potatoes to brown for around 20 minutes. Gently flip the potatoes over. Bake for an additional 10-20 minutes until they are golden on the outside.
  • Remove from oven. Sprinkle with salt and rosemary, if desired. Serve immediately.

Nutrition Facts : Calories 461 kcal, CarbohydrateContent 77 g, ProteinContent 9 g, FatContent 14 g, SaturatedFatContent 2 g, SodiumContent 1903 mg, FiberContent 6 g, SugarContent 3 g, ServingSize 1 serving

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Jun 29, 2021 · You can freeze cooked green cabbage, red cabbage, savoy cabbage, or Bok Choy. You should never freeze raw cabbage, though. Raw cabbage is full of fiber, and it has a high water content. Together, that means raw cabbage will turn to mush if you freeze it. Cook or blanch your cabbage first and then freeze …
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Dec 20, 2021 · When you have leftover mashed potatoes, use them to make korokke. Crispy on the outside and creamy inside, these deep-fried mashed potato croquettes with browned ground beef and onions inside are a beloved snack among people of all ages in Japan. Make a big batch to freeze …
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