Every time I have a recipe that calls for potatoes, I always grab a five pound bag because it is so much cheaper than buying them individually. But then the purpose is totally defeated when I let those potatoes rot in the closet. After doing that about a hundred times, I decided to try a little experiment.
And it worked!
I decided to cut up the remaining four pounds of potatoes sitting on my counter, roast them, flash freeze them, and save them for later. It totally worked, and they are perfect reheated! Here's how you do it.
Wash your potatoes and cut them into bite sized pieces.
Line a cookie sheet with foil and coat with cooking spray.
Spread out your potatoes and spray them as well.
Sprinkle generously with salt and pepper and roast them at 400 for about 20 minutes, until tender and a little golden.
Allow them to cool completely. (Don't miss that step!)
Stick the cookie sheet right into freezer so the potatoes can freeze without sticking together. Once they're frozen solid (after an hour or two), divide them into airtight plastic containers and stick them in your freezer until you're ready to use.
When you're ready to use them, preheat your oven to 425.
Coat another foil lined cookie sheet with cooking spray and spread the potatoes out evenly.
Bake them for about 12-15 minutes.
And voila! Perfectly roasted, crispy on the outside, soft as can be on the inside - perfect as a side, part of a scramble, whatever potato lovin' dish you're craving.
Plus, you'll have potatoes lickety split without the prep and mess and waiting.
My life is changed forever.