pckouris
Senior Cook
- Joined
- Mar 26, 2005
- Messages
- 169
I have an abundance of baking potatoes. I am wondering how to "save" them from going bad sitting around by freezing them. Peel? Cut into different sizes say for hashbrowns, cubed for soups etc, and then blanch them? Is this the best I can do? And will they be watery when I get them out to use? Any better ways?