How do you blanche potatoes?

Blanching potatoes is a simple process that helps to prepare them for cooking or freezing. Here's how to do it:

What You'll Need:

* Potatoes, peeled and cut to desired size (small cubes, slices, etc.)

* Large pot

* Ice bath (large bowl filled with ice water)

* Colander

Steps:

1. Prepare the potatoes: Peel and cut your potatoes into the desired size. Smaller pieces will blanch faster.

2. Fill the pot: Fill a large pot with enough water to cover the potatoes by a couple of inches. Bring the water to a rolling boil.

3. Blanch: Carefully add the potatoes to the boiling water. Make sure not to overcrowd the pot.

4. Time it: Blanch the potatoes for 3-5 minutes, depending on the size and how you plan to use them:

* Smaller pieces (cubes, slices): 3-4 minutes

* Larger pieces (wedges, whole potatoes): 5-7 minutes

5. Ice bath: Once the potatoes are blanched, drain them in a colander and immediately plunge them into an ice bath. This stops the cooking process and helps to retain their vibrant color and texture.

6. Dry and store: Once the potatoes are cooled, drain them again and pat them dry with paper towels. You can now use them immediately in your recipe or freeze them for later use.

Tips:

* Don't overcrowd the pot: Overcrowding the pot will lower the water temperature, making the potatoes cook unevenly.

* Test for doneness: To check if the potatoes are blanched, pierce them with a fork. They should be tender but still slightly firm.

* Frozen potatoes: If freezing the potatoes, spread them in a single layer on a baking sheet lined with parchment paper. Freeze for 30 minutes, then transfer them to a freezer bag for long-term storage.

Benefits of Blanching:

* Prepares potatoes for cooking: Blanching helps to soften the potatoes, making them cook more evenly and quickly in other recipes.

* Stops enzymatic browning: Blanching stops the enzymatic reaction that causes potatoes to brown.

* Preserves color and texture: The ice bath helps to retain the vibrant color and firm texture of the potatoes.

* Makes freezing easier: Blanching helps to prevent the potatoes from sticking together when frozen.