Unknownchef86’s Dehydrated Sliced Potatoes (Dried)

I remember my grandmother’s pantry, always stocked with jars of home-canned goods and dehydrated fruits and vegetables. The scent of sun-dried tomatoes and earthy herbs permeated the air. While she canned nearly everything, I distinctly recall her frustration with store-bought dehydrated potatoes – always bland and full of additives. She’d always say, “If you want something done right, do it yourself!” These dehydrated potatoes bring back those memories and remind me of her resourceful spirit.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes (plus dehydration time, which varies)
• Yields: Approximately 3 quarts dried potatoes
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 5 lbs potatoes, scrubbed clean (peeled, if desired)
• Water

Equipment Needed

• Large pot (12-quart or larger), or a water bath canner
• Corkscrew slicer or mandoline
• Dehydrator

Instructions

1. Begin by filling a large pot (approximately 12 quarts) with water and bring it to a rolling boil. A water bath canner works exceptionally well for this, as it offers ample space. Alternatively, you can work in smaller batches using a smaller pot, although using a larger pot is recommended for time efficiency and ease of handling.

2. Prepare a sinkful of cold water. This will be used to immediately cool the potatoes after blanching, halting the cooking process.

3. Now, slice the potatoes. You can use either a corkscrew slicer or a mandoline. If using a corkscrew slicer, insert the slicer into the end of the potato and twist to create continuous, spiraled slices. Set the potato on it’s end and cut through all the slices…it will separate them into individual slices.

4. Place the sliced potatoes in a colander and rinse them thoroughly with cold water. Make sure all the slices are separated from each other to ensure proper rinsing. This step removes excess starch, preventing the potatoes from sticking together during dehydration.

5. Carefully add the rinsed potato slices to the boiling water. Be cautious to avoid burns from splashing water. Gently stir the potatoes to ensure they are separated and submerged evenly in the boiling water.

6. Blanch the potatoes for exactly 3 minutes. This brief boiling period is crucial for deactivating enzymes that can cause discoloration and off-flavors during storage.

7. After 3 minutes, immediately drain the potatoes in the colander. Then, plunge them into the sink of cold water to stop the cooking process. Stir the potatoes in the cold water to ensure they cool down rapidly and evenly. This prevents them from becoming mushy.

8. Dehydrate the blanched and cooled potato slices according to your dehydrator’s specific instructions and time guidelines. Dehydration times will vary significantly depending on the type of dehydrator you are using, the thickness of the potato slices, and the ambient humidity.

9. During the dehydration process, periodically check the potatoes for doneness. They should be considered fully dehydrated when they are dry to the point of being crisp and snapping easily when bent. There should be no pliable or soft spots remaining.

10. Once fully dehydrated, store the dried potato slices in an airtight container in a cool, dry, and dark place. Proper storage is essential for preserving the quality and extending the shelf life of the dehydrated potatoes.

Expert Tips & Tricks

• Even slicing is key. Regardless of whether you use a corkscrew slicer or a mandoline, strive for consistent slice thickness. Uneven slices will dehydrate at different rates, leading to some being over-dried and others still retaining moisture, increasing the risk of spoilage.
• Don’t overcrowd the dehydrator trays. Make sure that the potato slices are arranged in a single layer with adequate space between them to promote proper airflow. Overcrowding will significantly increase the dehydration time and can result in uneven drying.
• Consider pre-treating for added flavor and color. Before blanching, you can soak the potato slices in a lemon juice and water solution (1 tablespoon lemon juice per quart of water). This helps prevent discoloration and adds a subtle tang. You can also sprinkle with seasonings like garlic powder, onion powder, or herbs before dehydrating.
• Rotate the trays during dehydration. Especially in dehydrators with uneven heat distribution, rotating the trays periodically (every few hours) ensures that all the potato slices dry at a consistent rate.
• The “snap test” is critical. Don’t rely solely on time. The potatoes should literally snap when bent, not bend or feel leathery. Any remaining moisture can lead to mold growth during storage.

Serving & Storage Suggestions

Dehydrated potato slices can be reconstituted by soaking them in hot water for about 15-20 minutes, or until they reach your desired tenderness. They’re excellent for making scalloped potatoes, potato soup, or adding to stews. For a quicker preparation, you can grind them into a powder and use them as a thickening agent for soups and sauces or even as a base for instant mashed potatoes.

Store the fully dehydrated potato slices in an airtight container in a cool, dry, dark place. When properly stored, they can last for several months to a year. Vacuum sealing the container can further extend their shelf life. Check the potatoes periodically for any signs of moisture or spoilage. If you notice any mold or off odors, discard them immediately.

Nutritional Information

(Estimated, per 1 cup rehydrated potatoes – values will vary based on potato variety and preparation method)

Nutrient	Amount per Serving	% Daily Value
Calories	130 kcal	7%
Total Fat	0.2g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	10mg	0%
Total Carbohydrate	30g	11%
Dietary Fiber	4g	14%
Sugars	1g
Protein	3g	6%
Vitamin C	20mg	33%
Potassium	620mg	18%

Variations & Substitutions

• Sweet Potato Variation: Substitute regular potatoes with sweet potatoes for a sweeter flavor and a vibrant orange color. The dehydration process is the same.
• Spice it up: Before dehydrating, toss the blanched potato slices with your favorite spices like smoked paprika, chili powder, or Italian herbs.
• Garlic and Herb Infusion: Add minced garlic and fresh herbs (such as rosemary or thyme) to the water during the blanching process to infuse the potatoes with flavor.
• Make Potato Flakes: Grind the dehydrated slices into a fine powder for instant mashed potatoes or as a thickener for soups.

FAQs (Frequently Asked Questions)

Q: How do I know when the potatoes are fully dehydrated?
A: The potatoes should be brittle and snap easily when bent. If they are still pliable, they need more time in the dehydrator.

Q: Can I use any type of potato for this recipe?
A: Yes, you can use various potato types, such as Russet, Yukon Gold, or red potatoes. However, keep in mind that different varieties may have slightly different dehydration times.

Q: Do I have to blanch the potatoes before dehydrating them?
A: Yes, blanching is crucial. It deactivates enzymes that cause discoloration and off-flavors during storage, and it also helps to soften the potatoes slightly, which aids in the dehydration process.

Q: How long will these dehydrated potatoes last?
A: When properly stored in an airtight container in a cool, dry place, they can last for several months to a year.

Q: Can I rehydrate these potatoes in milk or broth instead of water?
A: Absolutely! Rehydrating in milk or broth will add extra flavor and richness to the potatoes, especially when making scalloped potatoes or potato soup.

Final Thoughts

Dehydrating potatoes at home is a rewarding way to utilize excess potatoes and create a convenient and versatile ingredient for various dishes. It’s a simple process that allows you to control the quality and eliminate unnecessary additives found in store-bought products. Don’t be afraid to experiment with different seasonings and potato varieties to create your own signature dehydrated potato blend. Give this recipe a try, and feel free to share your feedback and variations with fellow home chefs. These dehydrated potatoes are fantastic in a hearty winter stew, or as a side dish alongside roasted chicken. Happy dehydrating!