cinders
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Potatoe wedges Help please?Bit of a non cook  .Bought wrong potatoes, Maris pipers and want to make potatoe wedges for the freezer.How do i do this with out turning them black?Whats best to seal them in?
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Barefoot Andrew
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But potato wedges are the work of the devil, surely...? 
A.
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cinders
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sensible answers now  All answer to be sent on a postcard
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Barefoot Andrew
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Sorry...  
A.
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2steps
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when I've done them I cut up the spuds and then put them in a bowl, pour over some oil and add salt and pepper, mix it up and then cook
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wellington womble
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Nothing wrong with maris pipers for potatoe wedges. I've nver frozen them, but I make them bu choping them up into wedge shapes, mixing a few tbls of oil with a few cloves of crushed garlic and a few chopped herbs (don't have to add them, though) Usually parsely, rosemary and thyme, but whatever you have will do. Mix the wedges with the oil in a big bowl, so they are well coated, and put in a 180 deg c for about 40 mins (keep an eye on them)
I'd be tempted to cook them for about 2 mins, and them freeze them laid out on grease proof paper in a single layer, and bag them up when they're frozen, to stop them all sticking together, but like I said, I've never frozen them. Good luck!
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MrsWW
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If I wanted to freeze potato wedges I'd be tempted to blanch them in boiling water then toss them in the oil and spice mixture whilst still warm - allow them to cool and then open freeze on a tray until almost frozen then tip into a bag - easy to separate as many as you need then.
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cinders
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| MrsWW wrote: | | If I wanted to freeze potato wedges I'd be tempted to blanch them in boiling water then toss them in the oil and spice mixture whilst still warm - allow them to cool and then open freeze on a tray until almost frozen then tip into a bag - easy to separate as many as you need then. |
Thank you mrsww will try this 
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MrsWW
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I'd boil them for just over 5 minutes (obviously adjust your time depending on size of your wedges) - this removes the chance of them going black.
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cinders
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| MrsWW wrote: | | If I wanted to freeze potato wedges I'd be tempted to blanch them in boiling water then toss them in the oil and spice mixture whilst still warm - allow them to cool and then open freeze on a tray until almost frozen then tip into a bag - easy to separate as many as you need then. |
Mrs WW
This method worked well thank you.Will put more in freezer tomorrow
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Mr BlueSky
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I always blanch spuds for the freezer in oil in the deep fat fryer. It has worked well for roast spuds and chips every time. Lay them out on a tray to ffast freeze them if you don't want them to stick together then bag them up once frozen. Excellent for oven chips, not tried it with wedges (but I will). 
[edit] Sorry, I just realised that Mrs WW has already mentioned the tray freeze method. In which case, seconded. [/]
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Rosemary Judy
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But you can make them in the time it takes the oven to heat up, so am not sure of the benefit of freezing them ....
but them I have a freezer so full that I can't imagine getting anything else in it a the moment.....
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cinders
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It was just because i'd purchased wrong potates The kind that doesn't boil or mash.So rather than them going to waste i thought of freezing.OH has to watch his cholestrol so chips are a no no.Thank God
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Mr BlueSky
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| Rosemary Judy wrote: | | But you can make them in the time it takes the oven to heat up, so am not sure of the benefit of freezing them |
We had a glut of maincrop spuds about this time last year. All the best of which I put into paper sacks in the cellar for winter. The not so good ones I chipped or chopped and froze them. That's my excuse. 
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Just Jane
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| Simon wrote: |
We had a glut of maincrop spuds about this time last year. All the best of which I put into paper sacks in the cellar for winter. The not so good ones I chipped or chopped and froze them. That's my excuse. |
I was about to ask if anybody had made oven chips for the freezer as I have a bucket of damaged spuds to process - haven't really eaten chips for years as the deep fat fryer is too much hassle for 1 portion but it could be worth it if I can do a batch & freeze them - could also do the same for onion bhajis to make use of the oil.
Have just done a pan of mash that I've frozen in individual portions
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cinders
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| Just Jane wrote: | | Simon wrote: |
We had a glut of maincrop spuds about this time last year. All the best of which I put into paper sacks in the cellar for winter. The not so good ones I chipped or chopped and froze them. That's my excuse. |
I was about to ask if anybody had made oven chips for the freezer as I have a bucket of damaged spuds to process - haven't really eaten chips for years as the deep fat fryer is too much hassle for 1 portion but it could be worth it if I can do a batch & freeze them - could also do the same for onion bhajis to make use of the oil.
Have just done a pan of mash that I've frozen in individual portions |
The potato wedges are really good, just jane, and if i hadn't been so hungry i would have left them in the oven to crisp up Perfect way to use up excess potaoes Will have a go at roast potatoes for the freezer.
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gil
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So can you freeze raw potatoes, or do they have to be parboiled or flash fried before freezing ?
I've got maincrop tatties, some of which are not going to keep well, so could do with freezing if this is possible. BTW, I don't make chips, though I do roasted.
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cinders
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I think they go black if you don't parboil them or flash fry
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