Dehydrated White Potatoes

If you've already canned potatoes; you might want to make your own dry potatoes.  In a small household, we often can’t finish a sale bag of potatoes before they sprout; drying some of the bag eliminates the waste.  I dry as few as 4-6 potatoes; I simply remove the empty trays from the dryer and they dry faster.  I use a glug of white vinegar in the cold water I use to stop the blanching process, about 1/3 cup to 2 quarts of water.  So far, I have had potatoes with good color.  As with canning, I haven’t found that the vinegar leaves any taste in the potatoes.  I use my Börner mandolin to slice the potatoes; along with a Kevlar, rubber coated glove to protect my hand.

I purchased some dehydrated potato slices from the Amish grocery – I couldn’t tell the difference between theirs and mine.

Dehydrated White Potatoes

  5             Pounds  Russet Potato

                 White Vinegar

Choose any white variety of potatoes.  I have the best luck with russets.

Wash well; peel.  Cut into 1/4" slices, into water or water and vinegar.  Drain.

Blanch or steam blanch 5-6 minutes.  Rinse well in cold water.  I add white vinegar to the rinse water to prevent discoloration.

Dry at 130° until crisp.  Let cool.  Store carefully in a cool, dark place.

Use in soups, casseroles and potato dishes.  Rehydrate in boiling water 20-30 minutes before using in a recipe.  

  "Ball Blue Book"