Hello Dr. Potato! I'm trying out new recipes and going to attempt Hasselback potatoes using Idaho’s. My question is I'd like to "meal prep" them, so can I freeze Hasselbacks that are blanched or should I cook them completely first?

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