Blanching potatoes has a number of advantages and people use the process for various reasons. Blanching potatoes helps to remove the skin, keeps them fresh and rich in color, reduces microorganisms and keeps the potatoes in a suitable state for freezing. This means that the potatoes do not darken after they are cut.
Instructions how to blanch potatoes
1. Fill a large pot with water and bring to a boil. Use at least 5 cups of water per kilogram (2.2 lb) of potatoes. To improve the taste of potatoes, add 1 tablespoon of salt to the water. While the water is heating, fill a large bowl with ice water to be ready to use later.
2. Wash the potatoes. If you are going to blanch them for peeling, place them next to the pot of boiling water. If blanching them for freezing, wait until the water boils before peeling and slicing. When cutting the potatoes, try to cut them into equally small pieces to ensure that the potatoes will cook evenly.
3. Place the potatoes in boiling water. Do not overfill the pot with potatoes. This will slow down the cooking process because it lowers the water temperature. You can blanch the potatoes in portions if you have a large amount. Leave the potatoes in the water for 4:57 minutes until the desired tenderness. If you have a timer, start the timer as soon as the potatoes are in the water.
4. Remove the potatoes from the boiling water with a slotted spoon and immediately place them in the bowl of ice water. Often referred to as an ice bath, which stops potatoes from further cooking while preserving their color. The time spent in boiling water and ice water should be approximately the same duration.
5. Remove the potatoes from the ice water and place them on a towel or in a colander to dry. Now you're done blanching your potatoes.