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Yes, you can freeze them: I have done it before, and it works just fine. They key (in my experience, that is) is to freeze the balls quickly if uncooked, and put them into the boiling water still frozen when you actually do the cooking. I have also been freezing cooked potato balls, and that works just fine as well -> In that case, warm them up in hot, but ...


Probably. Here's a recipe that that's similar: Au Gratin Potato balls. I'd recommend that you freeze them on sheets, and then once frozen, pack in Ziploc bags. As long as your time frame is so short (anything less than a month), that should be fine.


The skin of a potato concentrates not just nutrients but also many of the chemicals used during the cultivation process (pesticides, fertilisers, etc). It is therefore preferable to peel them, unless you're cooking organic potatoes. source


I keep them in separate (yet adjacent) solid bins that do not share airflow, though I agree with the above that the ambient air and humidity are more influential than the intermingling of off-gasses of the actual onions/potatoes. I prefer a drier pantry (40% humidity). But since everywhere is different try a few different spots and see what works in your ...


Not only is peeling not needed for potatoes, but in my educated opinion peeling potatoes is not recommended. As long as you follow proper food etiquette like washing your hands and properly washing the foods before you cook them, as well as cooking at the proper temperature, then you do not need to worry about bacteria. Make sure to wash the potato well, ...


No, I don't think you need to peel them. That said, in some parts of the former ussr, peeling potatoes is (claimed to be) a must. So your relative's sentiment isn't without some precedent, at least.


If your potatoes are prepared correctly before adding the other ingredients, then excess water should not be a problem. After boiling your potatoes until tender and draining them, I recommend placing them on a sheet pan and drying them in a 300° F oven for 5 minutes or so before passing them through your food mill or potato ricer. With properly prepared ...


I rarely peel my potatoes, I love the flavor and nutritional benefits (and ease) of retaining the peelings. If skin is too old or green, then I'll peel. This discusses the concern of green potatoes: Are Green Potatoes OK? PS: I always wash my potatoes with a vegetable brush under water; I always wash all produce.


Absolutely no peeling necessary. In addition to the above advice, if you (or anyone else) is overly concerned about 'germs' and the like on the skin, use a small plastic-bristled scrub brush to clean the potatoes properly under running water. I usually don't, unless they are really gritty from the field or have huge divots on the surface where water may not ...


No peeling is needed. A good wash and proper cooking will handle all of your food safety needs.


I believe that advice is mainly meant for people storing a large quantity of potatoes and onions (like two 10lbs bags) for long periods of time (like 2-3 months). I can't imagine it applies to a few potatoes and onions stored in a basket. I have a pantry which is consistently between 60F and 68F, with a humidity of 60% to 80%. I have stored potatoes and ...


Melissa D'Arabian has a great recipe for Perfectly Crispy Potatoes that allows for you to partially make Home Fried ahead of time and finish them later. The potatoes are peeled, diced, and put into a med/high skillet with some oil, where they are stirred and fried for 5 mins. At the end of 5 mins., a couple of tablespoons of water is added and a lid is put ...

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