Prelim research makes me think I should go with diced, boiled russets. I'm hoping to make a big batch of roasted potatoes (any variety), which I can then freeze, but all signs/online research are saying "no, they'll be mealy and gross." Anyone have any past experiences or tips you can share? Thank you!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!