Freeze-Your-Own Potatoes O'Brien

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So I’ve been getting into this whole freezer meal craze … it turns out I really LIKE having something I can pull out of the freezer on a moment’s notice! It’s always something better than what I could whip up in 20 minutes, and I’ve now trained myself to pull tomorrow’s dinner out of the freezer today … I guess you CAN teach an old dog new tricks!

When I ran across this “Make Your Own Potatoes O’Brien” recipe, I was thrilled. 1) It’s an Irish potato thing and St. Paddy’s Day is coming and 2) I can save a little money by making my own. Plus, I can control the ingredients – win/win! And it turns out I’m using these potatoes for LOTS of things – tossing them in soups and casseroles, sautéing for a nice breakfast side dish, making an easy, one-dish bacon/egg/potato frittata, and the list goes on!

This week, give it a try! I ended up with a 3-pound bag in my freezer, and it took just a few minutes to get the job done.

j*a*N*e

Freeze-Your-Own Potatoes O’Brien

Ingredients

3 lbs. whole potatoes
2 bell peppers (any color), seeded and diced
2 Tbsp. Roasted Garlic Infused Oil
2 Tbsp. Onion Onion Seasoning
1½ tsp. Seasoned Salt
1 tsp. Garlic Pepper Seasoning

Directions

Place potatoes in a large pot; cover with salted cold water. Bring to boil over high heat; reduce heat to medium-low, cover, and simmer 10 minutes (this depends on the size of your potatoes). The potatoes should be just barely tender. Drain; rinse in cold water. Peel, if desired; cut into ½ inch pieces. Combine potatoes and bell peppers in a mixing bowl. Drizzle with Roasted Garlic Infused Oil; add remaining seasonings. Gently stir until evenly coated. Spoon into portion-sized resealable freezer bags. If you want the potatoes to be “loose ” so that you can scoop out as much as needed each time, first freeze the potatoes in a single layer on cookie sheets for 4 hours, then transfer them to a large resealable bag. Store the mixture in the freezer. To prepare frozen mixture, cook in a nonstick skillet with a little oil or non-stick spray over medium-high heat until crispy and golden brown, about 12 minutes.

Tips and Hints

I used Yukon Gold potatoes, but you can use Russets, reds, or your favorite type.
It’s important to rinse your potatoes after you boil them, or they can get sticky.
Feel free to try other Tastefully Simple seasonings – a capful of Bacon Bacon™ would be delish! if you do sub a seasoning that contains salt, decrease the amount of Seasoned Salt added.
When I fry the frozen potatoes, I add just a little oil to the pan.