Can I freeze raw potatoes? See what happens

Technically, yes, you can freeze raw potatoes, but it's not ideal. The problem lies not in the freezing itself, but in how the potato reacts to very low temperatures.

According to Harold McGee, in his book On Food and Cooking, raw potatoes contain a large amount of water and starch. When it is taken directly to the freezer, the water in its cells turns into ice crystals. This breaks down the cell walls and, when thawed, the potato tends to become soft, soggy and crumbly.

In addition, the intense cold causes the starch to break down into simple sugars - which can alter the taste (sweeter) and color (darker) when you cook it later. The result? Mashed potatoes that taste strange, fried foods that don't brown properly or become shriveled, and pieces that fall apart during cooking.

The best way to freeze potatoes is to pre-cook or blanch them first. This helps preserve the texture and flavor.

Step by step to freeze correctly:

1. Peel and cut the potatoes into the desired shape.
2. Blanch: boil for 2 to 5 minutes, depending on the size of the pieces.
3. Cool quickly in ice water to stop the cooking process.
4. Dry well to avoid ice crystals.
5. Pack into portions and freeze.

This technique works well for potato sticks, soup cubes, purees and even homemade gnocchi. The taste and texture remain much better after thawing and preparation.

• Whole, unpeeled raw potatoes
• Raw potatoes already peeled and left in water (they darken quickly)
• Raw potatoes mixed with liquid preparations (such as uncooked soups)

These freeze much better. Mashed potatoes, sautéed potatoes, escondidinhos and even baked potatoes can be frozen with good results, as long as they are well packaged.