-
1
Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
-
2
Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
-
3
Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
-
4
Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
-
5
Take out of the oven and cool to room temperature.
-
6
Put into the freezer, either on a cookie sheet or a bowl if you are doing lots. If in a bowl then you will have to stir every couple hours to make sure they don't stick together in one big lump.
-
7
When I am pressed for time that day, or too tired, I freeze in a lump. When I want to use them I just take a meat mallet and start pounding away. It helps relieve frustration.
-
8
To use I just place a handful per person (for my family it is almost 2 cups) in a micrwaveable container and slightly defrost in the microwave (about 1 minute). Add to a preheated frying pan with oil and cook until well browned and hot. I tried to cook from frozen but I found they seemed to start burning before they were defrosted.
-
9
I know some people say not to soak your potatoes because you lose vitamin C but there are so many ways to get that vitamin you really aren't missing out on much.
