Prep potatoes ahead of time to make weeknight dinners a snap
Potatoes and sweet potatoes are so economical and healthy that they can star in any delicious recipe.
I routinely bake potatoes ahead of time to have on hand to add to dishes later in the week. It's the most effortless meal prep. I bake my potatoes in my microwave. You might have a potato button on your microwave, if you didn't realize. Simply press the potato button for however many potatoes you have -- three potatoes, press the potato button three times -- they come out perfect every time.
Once cooled, I store them in the refrigerator for up to five days.
Uncooked potatoes should be stored in a cool, dry place, such as a pantry or cabinet away from your oven.
If you have a bag of potatoes that are about to go bad, freeze them! Peel and dice the potatoes and place the potatoes in a bowl with a tablespoon of lemon juice or distilled vinegar. This added acid helps prevent the potatoes from oxidizing (turning brown).
Boil water, place the potatoes in the water and simmer for 10 minutes to blanch them. Drain and place the potatoes in a single layer on a baking sheet and freeze for 30 minutes. Store in a zip-lock bag -- by individually freezing the diced potatoes, they won't stick together. You can simply scoop out a cup of diced potatoes when you need them.