Vacuum sealing is a great way to store food for long. It’s also easy to do as long as you have a good vacuum sealer. Just put the food in a vacuum sealer bag and use the machine to draw the air out. That’s the case with most foods anyway. When it comes to potatoes however, it’s not so straightforward.
Normally, raw potatoes can last for months when stored in a dark and dry area with the temperature under 50 degrees Fahrenheit. But not everyone has a root cellar or dark closet that meets all those conditions.
An easier way to store raw potatoes is vacuum sealing and freezing them. But you cannot vacuum seal and freeze them as they are. Frozen whole potatoes tend to lose their texture and consistency. They are also difficult to completely dry after washing them. The residual moisture will reduce their lifespan in the freezer even if you vacuum seal them.
But don’t worry; there are a few other ways you can prepare your potatoes for long term storage in a vacuum-sealed bag.
Vacuum sealing dehydrated potatoes is easy and keeps them in a good condition for much longer compared to just storing them in a jar.
Start by cutting the washed potatoes into thin slices. You can peel them or leave them unpeeled. Then blanch them. This involves putting the slices in boiling water for 3-5 minutes to partially cook them. Then dunk them in ice water to stop the cooking process.
Place the slices on a food dehydrator until they are ready to store. Before dehydrating, you can spray them with a mixture of lemon juice and water to prevent browning.
When they are completely dry, put the slices in a vacuum sealer bag. Only put the amount of slices you’ll need for one meal in a single bag.
When vacuum sealed, dehydrated potatoes can easily last for years.
Do not vacuum seal whole baked potatoes. It will damage their texture. Instead, prepare twice baked potatoes and vacuum seal them for a quick meal at any time.
Bake the whole potatoes first then scoop out the flesh and prepare your favourite twice baked recipe. Scoop the mixture back into the potato halves and vacuum seal them in small amounts.
Instead of buying frozen potato chips at the store, why not make your own?
Prepare and deep fry or oven cook the potatoes as you normally would. However, only fry them partway through. Do not let them turn brown.
Dry off as much oil as you can and vacuum seal them. Store them in the freezer for future use. When re-frying, don’t thaw. Just put them frozen in the hot oil. This insures they come out golden and crispy.
Mashed Potato Patties
Mashed potatoes store incredibly well when vacuum sealed and frozen. They can last for over 6 months without losing their flavour.
The best way to store them is in form of patties. Just prepare your mashed potatoes as usual (check this selection of potato mashers), then make them into patties. Vacuum seal the patties in single meal portions.
Looking to vacuum seal other vegetables? Check out our guide about broccoli.