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If you are like most people, when your potatoes start to sprout, you toss them out. Somehow we have been taught that sprouted potatoes are no longer edible and must be disposed of. The sprouts and shoots seem to gross people out. I urge you to save your potatoes; there is nothing wrong with them! Instead, let me show you money saving tips, tricks and recipes that use sprouted potatoes. I will teach you different methods of preservation from canning, to cooking, dehydrating and finally, freezing. These methods will save you time and money during future meal prep because most of the work has already been done for you!

But first, it’s important to mention that any of the methods I talk about today can easily be used by a person who wants to save a bulk amount of potatoes. These methods also work great if you do not have storage space for fresh potatoes. By mid-January the potatoes I harvested from my garden in September start to sprout and shrivel. I then use several of the preservation methods I am going to talk about today to ensure my hard work does not go to waste. With a little time, you can do the same!

Methods of Preservation

There are numerous methods of preserving potatoes and I encourage you to seek out as many methods as you have time for. After all, the secret to good meals is versatility. Today, however, I will talk about three preservation methods: Canning, freezing, and dehydrating. Canning and freezing requires the potato to be cooked to preserve them. Dehydrating removes the moisture from the potato until its moisture content is shelf stable for long-term storage.

Canning Potatoes:

First I will talk about canning potatoes because it is my favorite way to preserve potatoes for future use. When I am ready to use them, they require only a few minutes to heat and crisp.

When canning, I love having the option of choosing between sliced potatoes, cubed potatoes, or simply leaving the potato whole- if the potato is golf ball size or smaller. By means of ingredients, preserving them only requires potatoes and water, with salt being optional. Special equipment is necessary, in the form of a pressure canner, as potatoes are a low acid food and cannot be safely canned using a water bath method. Consulting most canning books, such as The All New Ball Book of Canning and Preserving will land you a very straightforward recipe for pressure canning potatoes.  But how exactly would you cook with canned potatoes?

Cooking With Canned Potatoes

When cooking with canned potatoes, you first strain them in the sink. Next, rinse them under cool water to remove any of the starches that were released while being canned.

For sliced and cubed potatoes, I like to fry them in a skillet with butter and olive oil until slightly crispy; season with salt and pepper as you see fit.  These are best served with breakfast or alongside a pork chop. Sometimes I thinly slice onions, garlic and bell peppers and add them to cook with the potatoes to create a hash of sorts.

Whole canned potatoes make a wonderful addition to roast and stew. Below is an effortless recipe for what my family calls ‘Smashed Potatoes’. They are a quick side dish and can be enjoyed as it. Or if you prefer, they can be fancied up by adding sour cream, cheese and chives on top.

Smashed Potatoes

Ingredients:

• Whole canned potatoes, drained and rinsed
• Olive Oil
• Salt and Pepper

1. Preheat the oven to 350 degrees Fahrenheit. Generously oil a baking sheet with olive oil, then place the whole potatoes on the sheet.
2. Using the bottom of a drinking glass, gently smoosh the potatoes flat. Finally, drizzle with olive oil and sprinkle with salt and pepper.
3. Roast in a 350 degree Fahrenheit oven for 15-20 minutes until slightly browned and crispy on the top and bottom. Serve warm.

Dehydrating Potatoes:

Dehydrating potatoes is the best way to store a potato if you do not have the room or means to store potatoes. This method does not, however, come without time. While I do not find dehydrating potatoes to be a practical use of my time or energy bill, it is worth mentioning. Several pounds of bulky potatoes can be turned into lightweight, easily stored bags of potatoes.

To reconstitute dehydrated potatoes, simmer for about 50 minutes in a pot of boiling water or soup.

How to Dehydrate Potatoes

1. Wash the potatoes well to remove any dirt. Then peel the potatoes and wash again.
2. Next, cut the potatoes into 1/4″ thick slices. Steam blanch for 5 minutes.
3. Then rinse in cold water to cool and remove starch.
4. Finally, in a food dehydrator, dry at 125 degrees Fahrenheit until crisp.

Freezing Meal Ready Potatoes:

Next to canning, freezing meal ready potatoes is my next go to method for preservation. The versatility it offers allows me to be creative and well prepared for future meals. Below, I am going to show you five ways to meal prep using potatoes. Because the work is done up front, you instantly free up the time it takes to prepare future meals. Go ahead, pat yourself on the back. You deserve it!

Using Potatoes to Meal Prep

1. Mashed: Cook 5 to 10 pounds of potatoes. Mash and season as usual. Cool completely. Then portion in Food Saver or Ziploc bags, label and freeze. For a family of 5, I often freeze in two pound bags. To Use: Thaw completely, then place in an oven safe baking dish. Bake uncovered at 350 degrees Fahrenheit for 30 minutes or until potatoes are no longer soupy and are heated through.
2.  Fries: First, par cook the potatoes, with or without the skin. Once cool enough to touch, cut into French fry wedges or sticks. Then, on a parchment lined cookie sheet, spread the fries in a single layer and freeze for 30 minutes. Finally, transfer the fries to a freezer bag, label and freeze for future use.
3. Hash browns: First, peel the potatoes and rinse before par cooking. Then, cool the potatoes so they can be handled. Now, using a grater, grate the potatoes on the large opening side. Gather the shredded potatoes and spread flat on a parchment lined cookie sheet. Freeze for 30 minutes. Last, transfer the shredded potatoes to freezer bags, label and freeze for future use.
4. Pancakes: A quick search of the internet will land you a delicious recipe for potato pancakes. Once cooked, cool completely. Then transfer the pancakes to a parchment lined cookie sheet and freeze for 30 minutes. Finally, bag, label and freeze. Tip: These are best paired with applesauce or sour cream.
5. Potato Skins: Potato skins can be pretty time consuming. So why not make a triple batch at a time? Simply prepare potato skins as normal, stopping after the skins have been stuffed with the mashed potatoes; let cool. Once cooled completely, place on a parchment lined cookie sheet and freeze 30 minutes or until mostly hard. Then, transfer the skins to bags, label and freeze. Tip: For serving, thaw the potato skins completely. Top with crumbled bacon and shredded cheese before baking.

Looking For More Ideas?

Today I shared recipes, tips and tricks to preserve potatoes that are starting to sprout. All of these methods will save you time and money. I also talked about different methods of preservation, from canning, to cooking, dehydrating and finally, freezing. We also took a comprehensive look at using potatoes to meal prep. These methods allow you to use potatoes in endless and versatile ways. Still looking for ideas? Read below for 10 ways to use sprouted potatoes!

10 Ways to Use Sprouted Potatoes

1. Use them for upcoming dinners.
2. Plant them, but only if they are organic. Non-organic potatoes will produce a plant, but most likely will not produce tubers underground.
3. Make and freeze homemade gnocchi.
4. Dehydrate them.
5. Cut into French fries. Be sure to make extra to freeze (see above).
6. Make pancakes.
7. Use them to make stuffed potato skins.
8. Pressure can them.
9. Grate them for hash browns.
10. Cook, mash and freeze them for future meals (see above).
    

    Smashed Potatoes

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    Total Time: 25 minutes

    These are a quick side dish and can be enjoyed as it. Or if you prefer, they can be fancied up by adding sour cream, cheese and chives on top.

    Print

    Ingredients

    • Whole canned potatoes, drained and rinsed
    • Olive Oil
    • Salt and Pepper

    Instructions

    1. Preheat the oven to 350° Fahrenheit. Generously oil a baking sheet with the olive oil, then place the whole potatoes on the sheet.
    2. Using the bottom of a drinking glass, gently smoosh the potatoes flat. Finally, drizzle with olive oil and sprinkle with salt and pepper.
    3. Roast in a 350° Fahrenheit oven for 15-20 minutes until slightly browned and crispy on the top and bottom. Serve warm.