When it comes to making your potato dish, one of the things that you wouldn’t overlook is the blanching process. It offers lots of benefits but not everyone knows how to blanch potatoes. So, on this page, I will take you through the topic of how I blanch my potatoes to get the right outcome.
The best way to blanch potatoes is to place them in boiling water for about 20 seconds, then drain and shock them in ice water. This will remove some of the starch from the potato, which makes it easier to cook without browning.
When you blanch potatoes, you basically immerse them in boiling water for a few minutes. This allows the skin to come off more easily and leaves your potatoes smooth and more appealing to eat. It also helps reduce the risk of food poisoning by killing all harmful bacteria and other microbes that are present on the outside of the potato.
6 Reasons to blanch potatoes
Blanching is a great way to cook potatoes, and there are many reasons why it’s worth doing.
- It makes your food look good, and it improves its taste.
- If you’re cooking potatoes for a crowd, blanching them first will help them stay warm and prevent them from getting soggy.
- Blanching helps preserve vitamins in the potato, which is important because vitamin C is sensitive to heat and light.
- Blanching the potatoes will help them cook faster and make it easier to peel off their skins.
- It’s also a great way to reduce the amount of starch in potatoes, which means they’re less likely to absorb too much oil when fried or roasted.
- Blanched potatoes can be used in place of raw potatoes in most recipes that call for mashed potatoes, like potato salad or mashed cauliflower.
How to blanch potatoes
Blanching potatoes is a great way to prepare them for other dishes because it removes the skin and reduces the starch in the potato, which means they won’t be so starchy when you serve them. You can blanch potatoes on their own or with other foods.
Here’s how to do it:
- Place your potatoes in a pot of cold water and bring them to a boil.
- Reduce the heat to medium-low and simmer for about 10 minutes, or until the potatoes feel tender when poked with a fork.
- Drain the potatoes and let them cool before peeling off their skins using a paring knife or vegetable peeler.
How to blanch potatoes for freezing
Blanching potatoes is a great way to get them ready for freezing. It makes them taste better and they’re easier to slice and dice.
- Potatoes (you can use a mix of different kinds, as long as they’re all the same size)
- Water (or your favorite cooking liquid)
- A pan with a lid or a pot that fits over the pan
Step 1: Fill your pan or pot with water and bring it to a boil.
Step 2: Add your potatoes and cook for about 5 minutes, or until they’re fork-tender.
Step 3: Remove from heat and drain in a colander. When you’re done blanching, store your potatoes in an airtight container in the refrigerator until you’re ready to use them.
How to blanch potatoes for air frying
- Peel and wash the potatoes.
- Place them in a pot, cover them with cold water, and bring them to a boil over high heat.
- Boil until they’re almost tender, 3-5 minutes depending on their size.
- Drain and let cool slightly before peeling off their skins with a paring knife or vegetable peeler.
- Place them in the air fryer basket and cook at 350°F until they’re crispy on all sides, 15-20 minutes depending on their size.
How to blanch potatoes for dehydrating
- To blanch potatoes for dehydrating, you’ll need to cut the potatoes into quarters or eighths, depending on the size of your potatoes.
- Place the potatoes in a pot and cover them with water. Bring to a boil, then lower the heat and simmer for about 10 minutes (or until fork tender).
- Drain the potatoes and let them sit until they are cool enough to handle. Peel each potato with a paring knife, if desired.
- Cut each potato into 1/4-inch slices or squares for best results when dehydrating them. Place the slices into a large bowl and add salt and pepper to taste. Toss well with your hands to evenly distribute seasonings throughout all pieces before transferring them to plastic bags.
- Store in an airtight container or plastic bag until ready to dehydrate.
How to blanch potatoes for roasting
- Bring a large pot of water to a boil.
- Add potatoes, salt, and pepper; reduce heat to medium-high and cook until a knife inserted into the potato meets no resistance, 15 to 20 minutes.
- Drain potatoes in a colander set in the sink; rinse under cold water until cool enough to handle.
- Dry potatoes thoroughly with paper towels; cut them into quarters if they are large or half moons if they are small.
- Spread potatoes out on a baking sheet lined with parchment paper or foil and roast in a 400°F oven until golden brown and tender, about 30 minutes for small potatoes and 45 minutes for large ones (depending on size).
How to blanch potatoes for hash browns
Blanching potatoes is a great way to keep them from getting soggy while you make hash browns.
- Get your potatoes ready. You can use whatever size you want.
- Cut the potatoes into smaller pieces, so they’ll cook faster and get more crispy.
- Put the water on to boil, but don’t add the potatoes yet!
- When the water is boiling, add the potatoes and let them sit in there for 1 minute before removing them with a slotted spoon and putting them in an ice bath (or just letting them sit in there until cool enough to handle).
This will stop the cooking process so that when you fry them later on, they don’t turn soggy again.
How long do you blanch potatoes?
You can blanch potatoes for 5 minutes, depending on the size of your potatoes. This is the recommended amount of time for most kinds of potatoes, but there are some exceptions.
For example, if you are using red potatoes (which are often blanched longer), or if you are using fingerling potatoes, which are smaller than the average potato and might require less blanching time. You can also use a pressure cooker to cook your potatoes quickly and efficiently.
How to blanch whole potatoes
Blanching is a quick way to cook potatoes and other vegetables, and it’s one of the best ways to make them more flavorful.
To blanch whole potatoes:
- Fill a pot with water and bring to a boil. Add your whole potatoes (you’ll need about 1 lb per person) and boil for 3 minutes. Drain in a colander or sieve and rinse under cold running water until cool enough to handle.
- Peel off skins with a paring knife or vegetable peeler, then place on paper towels or clean cloths to dry out completely before storing in freezer bags for later use or serving immediately with your favorite toppings.
How long to blanch diced potatoes
- Bring a large pot of salted water to a boil.
- Add the potatoes and cook for 5 minutes, until they’re fork-tender.
- Drain the potatoes in a colander and run cold water over them to stop the cooking process.
- When cool enough to handle, chop into small chunks or slices, depending on what you’re going to do with them.
Should you blanch potatoes before freezing?
You should blanch potatoes before freezing if you plan to store them for a long time. Blanching prevents the green color from turning blue and helps preserve vitamins. It also prevents the potatoes from turning mushy when thawed. If you are only storing them for a week or so, then you don’t need to blanch them.
Also, not all potatoes are created equal. Some types of potatoes, like sweet potatoes, tend to become dried out when they’re frozen. To prevent this from happening, you should blanch the potatoes before freezing them.
Blanching is just a process that involves immersing the frozen food in boiling water for a short period of time to soften it and make it more pliable. It’s not always necessary to blanch potatoes before freezing them, but some people find that their frozen products turn out better if they do.
If you want to know how to blanch potatoes, then you are just in the right place. There are different ways and reasons to blanch your potatoes and we have all discussed this on this page for you. Blanching potatoes is an important step in the preparation of many dishes.
It removes the starch, which keeps potatoes from drying out, and also helps to preserve their color and texture. Blanching can be done in a variety of ways, but one of the most common is to bring a pot of water to a boil, add the potatoes, and then remove them from the heat after they have been boiled for 4 minutes.