Can you freeze cooked potatoes?
I have some left-over rosemary-garlic potatoes & wonder if I can freeze them? Do you freeze well or do they loose texture? If freezable, what's the best way to reheat them to retain/restore crispness & flavor?
Thanks for advice/input.
i have frozen cooked potatoes a number of times, but mostly becasue I am one of those people that hates to throw out leftovers. But truthfully, they don't reaheat well. They lose a lot in texture. They become grainy. I have never done this, but perhaps if you cooked them up in some hot oil in a pan, that may help.
I wouldn't freeze them, but if you do, a potato onion omelet or frittata would be more forgiving than as a straight side dish. I have used cold roasted potatoes in both of those with very successful results. Should keep in fridge for 3-5 days.
as others have said it affects the texture of the potatoes and they tend to taste meh when reheated. i've reluctantly frozen some potatoes before to avoid wasting them-- some highly flavored preparations can taste okay-sorta. in vegetable soup for example, the potatoes may be cut small enough that you won't notice too much. i wouldn't freeze them if you can help it all, but some people don't mind/are used to grainy potatoes.
Mash the potatoes before you freeze them, perhaps with a little added fat-of-your-choice.
I do this with my leftover potatoes from big family meals, as I too cannot stand the waste. Yes, the texture will be grainier, but if you have a nice mash and can make a nice highly-flavored croquette with a crispy outside, you won't notice the graininess so much. I usually mix some fresh herbs into the defrosted mash before making the croquettes, then egg-wash and bread them.
If you do mash-and-freeze, please then also defrost-and-drain. Frozen potatoes will give off a lot of water that you just want to get rid of before doing a fried dish like croquettes.
I wouldn't freeze cooked potatoes without mashing them first; comments on texture in other posts up the thread.