To blanch potatoes, clean and peel them first. Then cut them into uniform shapes. Bring a large pot of salted water to a boil and add the potatoes. Boil for 1-2 minutes, or until they are softened but still slightly firm. Immediately transfer the potatoes to an ice bath to stop the cooking process. Once cooled, drain the potatoes and pat them dry. Blanching helps preserve nutrients, reduce toxins, and maintain the firm texture of potatoes.