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Potatoes are a key ingredient in many different diets, but cooking them perfectly can sometimes be tricky. Blanching potatoes is an essential first step in the cooking process that makes boiling or frying them quicker and easier. You can also freeze the potatoes after blanching and save them for later use. The blanching process is simple: just cut the potatoes into cubes and simmer them until tender. Blanched potatoes can be used immediately in dishes or frozen for later reheating.
Steps
Start Blanching the Potatoes
Peel the potatoes. Carefully press the blade of a peeler against the potato's skin. Run the blade along the entire surface of the potato to remove the skin. Discard the skin in the trash.
- Some people prefer to leave the skin on to retain nutrients. Potatoes with skin on will take slightly longer to blanch, but if you prefer to keep the skin, you can skip this step.
Cut the potatoes into your preferred size. It's recommended to cut the potatoes into small cubes for blanching. Depending on your recipe or preference, you can cut them into larger or smaller pieces. If you're planning to make French fries, it's better to cut them into long strips rather than cubes.
- Use a sturdy knife and a wide wooden cutting board. Place the potato on the board to cut.
- Cut the potato in half lengthwise, making sure to separate the pieces. Some potatoes can be quite tough, so don't hesitate to apply some pressure.
- Cut each half of the potato into three long pieces, then slice those into cubes. If you're making fries, you can leave the potato in long strips without cutting them into cubes.
Wash the potatoes. Before placing the potatoes into the pot, you need to wash off the excess starch. Put the potatoes in a colander and rinse them under cold running water for a few minutes to clean them. Make sure to remove any dirt or discoloration if present.
- Generally, washing the potatoes under running water is enough. If any dirt remains, you can scrub it off with your hands. Remember to wash your hands before handling the potatoes.
Let the tap water cool to room temperature. You must use cold water when blanching potatoes. Turn on the warm tap water into the pot and wait a few minutes for it to cool to room temperature.
- You can check the water's temperature by dipping your finger in, but make sure your hands are clean.
- Typically, water from a warm tap is already close to room temperature, so you won’t need to wait long before the water is ready for blanching.
Add the potatoes to the water. Drop the cut potato pieces into the pot of cool water.
- People often add salt to the water when blanching certain vegetables, but this is not necessary for potatoes.
Place the pot on the stove, turn the heat to high, and bring the water to a gentle boil. Reduce the heat immediately once the water starts to simmer. Avoid overcooking the potatoes while blanching, as they may become too soft for further cooking. Keep the heat low enough so the water just simmers. Typically, you can set the stove to medium or low heat.
- Check the potatoes from time to time. The blanching time will vary depending on the amount of potatoes you are blanching.
- Be cautious not to cook the potatoes too much. Keep the heat low to ensure they blanch properly.
Next Step
Prepare ice water while blanching the potatoes on the stove. You need to cool the potatoes in ice water after boiling. This step prevents the potatoes from cooking further and helps retain their color. Use a large bowl to hold all the potatoes you are blanching. Fill the bowl with water and add a few ice cubes to make the water really cold.
- As always, remember to wash your hands thoroughly before touching the bowl of water.
Test the potatoes with a knife after 12 minutes of boiling. The potatoes will reach the right temperature after about 12 minutes of boiling. At this point, you can use a knife or fork to test them.
- The surface of the potato should be soft, but you shouldn't be able to easily pierce the knife or fork through. The tip of the knife should only go through the outer layer. If the knife goes through the potato easily, it means the potatoes have been fully boiled instead of blanched, and you’ll need to start again with a new batch.
Boil the potatoes a little longer if needed. If the potatoes are still too firm to poke a knife or fork through the surface, you’ll need to boil them for a few more minutes and test again. Make sure to check the potatoes frequently to avoid overcooking them.
Remove the potatoes from the stove. Once the potatoes are blanched, transfer them to a colander or strainer placed in the sink to drain. Then, place them into the bowl of ice water. Let the potatoes sit in the ice water until they feel cool to the touch.
- The potatoes will cool down quickly when submerged in the ice water. Check after a few seconds to see if they are cool, and remove them once they have reached the right temperature.
Using Blanched Potatoes
Pat the potatoes dry once they are cool. Place a colander or strainer in the sink and transfer the potatoes with ice water into it to drain. Then, lay the potatoes on several paper towels to absorb any excess moisture.
Roast, cook, or fry the potatoes. Once you are ready to use the blanched potatoes, you can begin cooking. Blanched potatoes cook faster than raw ones when roasted or fried. Simply follow the steps outlined in your recipe.
- Season the potatoes to your liking. Potatoes on their own can be a bit bland, so you might want to try adding different spices. You can make spicy potatoes with cayenne pepper or savory ones with garlic salt.
- Pre-made seasoning packets are available in stores. For instance, you could purchase Cajun seasoning and sprinkle it on the potatoes after cooking.
Freeze the potatoes if you want to store them for later use. Blanching is often used to extend the shelf life of vegetables. If you plan to freeze the blanched potatoes, store them in an airtight plastic container, leaving at least 1 cm of space below the lid.
- You can also use a Ziplock bag, but be sure to squeeze as much air out of the bag as possible.
- For optimal results, freeze the potatoes in a very cold freezer. This will help preserve them for a longer period.
Tips
- Be cautious to avoid burns from hot water. Wear an apron and long-sleeved clothes to prevent direct contact with boiling water.
- Prepare everything before you start blanching potatoes. Have a bowl of ice water ready before you begin. This way, you won't have to scramble for things while your potatoes might be overcooking on the stove.
