First of all, thank you for using Idaho potatoes for your recipes! We’re confident that you’ll find Idaho potatoes are not only versatile and flavorful, but heart-healthy and satisfying. As for meal prep, Dr. potato is way ahead of you. I prepared three sets of pre-cut Hasselback potatoes. One set I blanched in boiling water for about 15 minutes, let cool a few minutes and then froze in freezer bags. The second set I baked in a 425° F oven for about 45 minutes, let cool about ten minutes and then also froze in the same type of bag. A few days later I retrieved both sets (removed from the bags of course) and placed side-by-side in a 425° F oven for about 25 minutes (oven temperatures vary), seasoned and taste-tested with another person, just to have another opinion. We agreed that you can absolutely meal prep using either method. The only difference was the water-blanched Hasselback potatoes had a soft texture throughout, skin and interior. The pre-baked Hasselbacks were equally flavorful and soft internally, but the skin was nice and crispy. So it’s really just a matter of personal preference. Each method tested well. Freezer bags will work well enough for storage, but the best freezer method is using a cryovac type of packaging, as this will remove most of the air that can initiate freezer burn. The third set of Hasselbacks that I mentioned to begin with? I enjoyed those right away. I love science.

Here’s a recipe link to making wonderful, flavorful Idaho Hasselback potatoes: https://idahopotato.com/recipes/tag/Hasselback