Log In or
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
baked goods are best because red skin potatoes don't freeze that well on their own. Potato bread, potato biscuits, something like that is your best bet here.
You can probably make potato pancakes but will need to cook them all the way and then freeze. Simple to reheat, just place on teflon coated pan or cookie sheet and reheat.There will be enough oil in them to re-crisp the potato. Add a bit of lemon juice to keep the potatoes from discoloring.
prevented successful signup:
prevented successful login:
We'll never post anything without your permission.
How you eat is how you live. Let's eat well together.
Sign up for our useful and inspiring emails. Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Please enter a valid email address.
Well played. You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now