Dehydrated Potatoes

I had a bunch of potatoes that needed to be used up this year soon after digging them from the garden.  I decided to try and dehydrate them.  They turned out pretty good.  Here is what I did.

I peeled my potatoes and put them in water until I was done peeling all of them.  You can see from this picture that I had both russets and purple potatoes.

I have this very handy meat slicer that I got from a yard sale.  I use it for meat, onions (when I dry them), and now potatoes.

I sliced them about 1/8 of an inch.  I put them back into the water while I was waiting for my water to heat up in the pot. 

I blanched my potatoes for 6 minutes.  Don’t start timing until the water comes back to a boil after putting the potatoes in.  You only want your basket about 1/2 full or less, otherwise it will take a long time to come back to a boil.  I do cover it up to bring it back to a boil and then I take the lid off while it blanches.

Drain the potatoes and then plunge them into a sink with ice water.  Those little juice boxes are filled with ice and kept in the freezer.  They come in handy when cooling blanched vegetables down.  You want the potatoes to be cold when they come out of this water so that it stops any cooking process.  The directions called for 15 minutes, but I didn’t have to wait for that long.

Drain your potatoes.  I have this handy strainer that adjusts to fit any sink or even over my big bread bowl. 

Set the potatoes on the drying racks of your dehydrator.  You want them single layer.

I have twelve trays for my dehydrator.  I turned it on to 130º and let them dry for several hours.  When they are dry and brittle, they are done.  You don’t want the potatoes to have any soft spots.

I store my dried potatoes in 2 quart jars.

To use the potatoes, I take 3 cups of dried potatoes.  Put those into a greased baking dish.  Mix up 2 tablespoons each of powdered milk, cornstarch, and flour.  Add seasonings to your taste.  I did some onion powder, salt, pepper, and garlic powder.  Sprinkle that all on top of the potatoes.  Add 3 Tablespoons of butter, cut into pieces on top.  Then I added 1 3/4 cup boiling water and 1 cup of milk.  I covered it and baked them until bubbly and tender.

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