Some people prefer to keep the skin on for added nutrients. This does make the blanching process a bit longer. However, if you prefer the skins, you can skip the peeling process.
Use a sturdy knife and a large, wooden cutting board. Place your potato on the cutting board to start. Slice it in half lengthwise, making sure the knife cuts all the way through the potato. Some potatoes may be slightly harder to cut, so do not hesitate to use some force. Take each half, and cut it into thirds lengthwise, creating large wedges. From here, you can cut these wedges into cubes. If you’re making french fries, you can simply blanch the wedges.
You can usually just wash potatoes with running water. If you notice any stubborn bits of dirt or grime, you can rub these out with your hands. Just make sure to wash your hands beforehand.
You can usually test the water just by placing your finger in it, although you should wash your hands first. Lukewarm tap water is usually around room temperature, so it should not take long for your water to get to the right temperature to blanch potatoes.
Check your potatoes periodically. How long the process will take depends on how many potatoes you’re blanching. To avoid accidentally cooking the potatoes, err on the side of caution. Keep the stove more towards the low setting than the medium setting.
As always, wash your hands before touching the cold water.
The potatoes should be soft on the exterior, but you should not be able to easily pass a fork or knife through the potatoes. The tip of the knife or fork should just barely go into the surface of the potato. If the fork or knife can cut through the potatoes with ease, the potatoes are cooked and not blanched. You will have to start the process over.
Potatoes will cool quickly in the ice bath. Check them every few seconds and remove them as soon as they cool down adequately.
Add spices to your potatoes. Potatoes can be a bit bland on their own, so experiment with different spices. You could go for spicy potatoes with something like cayenne pepper, or go for a savory taste with garlic salt. You can purchase spice packets at your grocery store. You can, for example, by a cajun spice packet and pour this over the potatoes after cooking them.
You can also use a Ziplock bag. Just make sure to squeeze out as much air as you can. For best results, freeze potatoes in a very cold freezer. This will help preserve them for the longest.
