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Melissa Clark
Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added over 6 years ago

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.

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Grandma Kathy
added over 6 years ago

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.

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