frozen potato ideas?

[aquilegia]

I've got rather a lot of potatoes that need to be frozen (due to slug damage or aqui digging damage!)

I've been doing lots of googling and have so far come up with the following that can be frozen:

mash (for use on veggie shepherd's pie or turned into other things)
Leek and potato soup (or other veg and potato soup)
blanched wedges (for potato wedges)
gnocchi

Any other ideas (we're not keen on fried or fatty foods)?

I'm particularly after things that can be done with waxy spuds (Charlottes) as most of above seem to require floury ones.

And finally, the all important question - has anyone roasted defrosted spuds with any success? If so - how?

[aquilegia]

[Obelixx]

I live in Belgium and here you can buy frozen "pommes dauphinoises" and "tartiflette".  Both require waxy potatoes, thinly sliced and baked with cream and garlic.  Tartiflette has added Reblochon cheese and lardons or bacon bits.  You should be able to google for recipes, if not I could look through my books for you.

Something else you could try is rosti made with half cooked then grated waxy potato or parboiled then cubed potatoes for adding to stews and casseroles.

[Obelixx]

What about freezing wedges with a few chopped herbs?  You could then bake them in the oven mixed with just a spoonful of olive oil to lubricate them.

[tim]

Or, as I said this morning, you can freeze them whole for boiling.

[Debs]

Tim,

I have never frozen potatoes before. Are there certain

types which could be frozen and boiled?

Do they go directly from the freezer into the pan?

Should the water used, be cold or boiling??

Debs

[tim]

Debs - I'm no expert on this one. Just happened that I couldn't resist Jersey Royals at 1/2 price last year when we were short on earlies. So I just bagged them as they were & cooked slowly from frozen. They were fine.

And I've dug our own second croppers when they have been frozen solid.

PS later -- "as they were" meant scrubbed but not blanched.

[jennym]

Aqui - I do roast spuds from frozen. What I do is:
Peel a load and cut into chunks. Have a large pan of boiling water on the go at the same time.
Bung all in the pan and bring up to the boil. Turn off pan, leave covered for 5 mins with spuds in. Tip carefully out onto draining board and let their heat dry them.
Spray with veg oil and roll them around in it. Put into freezer on a tray covered in washable teflon mat (greased tray would do). Freeze on the open tray.
When frozen, put into bags.
When using, I heat the oven to 220 degrees C first with a tray in the oven to get hot (no oil on tray) Then get the spuds out of freezer, straight onto tray and cook.

[busy_lizzie]

You can also do croquet potatoes, make them in the usual way, boiled, mashed, formed into shapes  and rolled in a beaten egg and bread crumbs.  Then deep fry them and freeze.  You can either defrost them and heat in the oven or put the frozen ones in the oven a bit longer. busy_lizzie