Ask Dr. Potato
With 746 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
I Froze My Potatoes and They Turned Black... What Did I Do Wrong?
Our church group made a potato and ham casserole with a cheese sauce. This consisted of cubed ham, sliced potatoes (raw), some milk and cheese. The casseroles were placed in aluminum baking pans, covered with foil and frozen (about 1½ to 2 weeks), then thawed in the refrigerator and baked. The potatoes turned dark (almost) black. Obviously, they were not able to be eaten. What did we do wrong?
So sorry to hear the plans for a casserole dinner were ruined. What an expensive result.
Potatoes turning black – good question and here is the short answer… raw potatoes can’t be frozen. There is an enzyme reaction that has to take place to keep the potatoes from turning black. In the future, you’ll need to cut the potatoes, placing them into water with a little lemon juice or white wine vinegar (something acidic) and then you need to blanch them by heating in water till mostly done. Then drain and layer your casserole as usual.
You hit upon the scientist’s discovery of how to do frozen French fries. Ray Dunlap of Simplot found that if he partially cooked the potatoes they could be air dried and frozen for frying later. Thus, McDonald’s switched over to the crispy shoestring potatoes they still use today.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Click here to submit »