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We didn't get our potatoes dug before a couple heavy frosts so some ended up freezing in the ground. We were left with potatoes in three catergories: inedible, partially edible, and edible. Stefan and Sherra dug some and then Erin and I did the rest and put them in the garage. Each group we let sit overnight so we could tell the affected ones more easily. The good ones we put in our root cellar and then we separated the rotten ones which left us with a pile of semi-good potatoes. I looked online and tried to find out how I could preserve them so they wouldn't go to waste. Thankfully most of the potatoes in that pile ended up being whites/russets as those were the type recommended to freeze. I was thinking about mashed potatoes but anywhere I read said that they thaw out to mush. So, I scratched that idea off my list. I was then thinking maybe about fries or potato wedges and ended kind of making up a recipe. A friend suggested a recipe they used and I just added more seasonings.
I cut the potatoes in wedges and stuck them in water while I was waiting for the frying pan/dutch oven to heat up on the range top. I mixed flour, paprika, garlic salt, salt, pepper and Italian seasoning in a ziplock bag and then added the potato wedges.
I probably put 1/8" - 1/4" of olive oil in the pans to heat up. I saw that amount suggested because it will help keep the potatoes from sticking together. Some recipes suggested butter but I like cooking potatoes in olive oil.
Most recipes I saw said to cook them between 3/4 of the way and fully done. I cooked mine until done and then set them in a strainer to drain any excess grease (there wasn't much from them though). I then set them on on a flexible cutting board (with a cookie sheet underneath for stability) and then placed them in the freezer. After they froze, they easily slid off the cutting sheet into the zip lock bag. Now we have several bags of oven ready potatoes wedges in the freezer. :) I cooked one batch already and pulled them out of the freezer right before sticking them in the oven. I baked them at 400* for about 15 minutes.
I cut the potatoes in wedges and stuck them in water while I was waiting for the frying pan/dutch oven to heat up on the range top. I mixed flour, paprika, garlic salt, salt, pepper and Italian seasoning in a ziplock bag and then added the potato wedges.
I probably put 1/8" - 1/4" of olive oil in the pans to heat up. I saw that amount suggested because it will help keep the potatoes from sticking together. Some recipes suggested butter but I like cooking potatoes in olive oil.
Most recipes I saw said to cook them between 3/4 of the way and fully done. I cooked mine until done and then set them in a strainer to drain any excess grease (there wasn't much from them though). I then set them on on a flexible cutting board (with a cookie sheet underneath for stability) and then placed them in the freezer. After they froze, they easily slid off the cutting sheet into the zip lock bag. Now we have several bags of oven ready potatoes wedges in the freezer. :) I cooked one batch already and pulled them out of the freezer right before sticking them in the oven. I baked them at 400* for about 15 minutes.
