Results 1 to 2 of 2
  1. #1
    Senior Member Savin' Moola's Avatar
    Join Date
    Jan 2006

    Default Dehydrating Your Own Potatoes

    Dehydrating Your Own Potatoes

    For many various reasons, folks are becoming more interested in how to
    preserve food for later use. One of my favorite methods of food preservation
    is dehydration or drying. Potatoes are a main- stay of many families, and
    are a food which most folks are uncertain about drying themselves. Can this
    be done? Of course! The difference you will see in your home dried potatoes
    and the ones you purchase in the stores, is in color. This is due to the
    fact that the commercial dehydration process also bleaches the potatoes in
    order to make them appear more appetizing to the public. I suggest that you
    store your dried foods in jars or bags, in a cool, dry place just as you
    would any other home preserved food. I save mayonnaise and applesauce jars
    for this purpose because they are a great size, and of course, recycling is
    cheaper than purchasing new jars.

    Home Dried Potatoes

    Potatoes (an amount you find manageable)
    Metal vegetable blanching basket, or french fry basket
    Colander & Mixing Bowl which is larger than your colander
    Paper towels
    Several cookie sheets OR Food Dehydrator & trays or racks
    Vegetable Oil Cooking Spray

    Peel desired amount of potatoes and slice into rounds 1/8 inch thick.
    (Peeling is optional- there are important vitamins and minerals stored in
    the potato skins, but they look nicer peeled, so choose according to your
    personal preference.) This can be done quickly with a food processor or
    slicer. Bring a large pot of lightly salted water to a rolling boil. Put
    potato slices into a vegetable basket and plunge the basket into the boiling
    water and wait for the water to return to a boil. Once the water is boiling,
    start counting off 8 minutes of blanching time. While potatoes are
    blanching, set up a large mixing bowl in your sink and fill it with ice

    When the potatoes have blanched for 8 minutes, plunge the basketful of
    potatoes immediately into the ice water and let them sit there for 15
    minutes. Spread the blanched potato slices in a single layer between paper
    towels and blot them dry.

    If you are not using a dehydrator, spray cookie sheets with vegetable oil
    spray (do not use regular cooking oil); if you are using rimmed baking pans,
    spray and use only the upside down bottoms of these pans to prevent
    scorching near the pan's raised rim; if you are using Teflon cookie sheets,
    there is no need for spray. Spread potato slices on the prepared sheets or
    pans as close together as possible but in a single layer.

    Place cookie sheets on oven racks and turn the oven on to its very lowest
    temperature. (between low and off) Keep the oven door ajar so that the air
    can circulate freely and let moisture escape. Make sure that the temperature
    never gets so hot that your hand feels uncomfortable when held in the oven.
    This is necessary for thorough drying. If you are using a dehydrator, place
    potato slices on racks which have been prepared with vegetable oil spray,
    placing potatoes close together, but not touching, so air is allowed to
    circulate between them. Turning is not necessary on vented racks.

    Dry according to manufacturer's instructions, or until potatoes are brittle,
    somewhat translucent and are not at all pliable. If you have solid racks,
    follow the same directions as for turning potatoes dried in an oven: After
    1 hour, turn all the slices over; then turn the slices over every 30
    minutes. Drying time will depend largely on your own oven, but you should
    begin checking for doneness at 3 hours. The potatoes are done when they
    become brittle, somewhat translucent, and are not at all pliable. Their
    color should be pale white with a tinge of yellow; do not let them become
    brown or even dark amber in color. Some potato slices will dry faster than
    others, so check every 15 - 30 minutes for slices which are done. Let the
    dried potatoes cool thoroughly, then store for up to a year in glass or
    plastic jars OR plastic bags at room temperature in a cool, dry place.

    Source: Not revealed by author of this post.

  2. #2
    Senior Member Savin' Moola's Avatar
    Join Date
    Jan 2006


    **You can use the instructions from your favorite pre-packaged potato mixes
    to cook or reconstitute your dried potatoes, or you can use the recipes
    below to put together your own mixes for your home-dried potatoes.

    Basic Sauce Mix

    2 Tbsp. Nonfat Dry Milk
    2 Tbsp. Flour
    2 Tbsp. Cornstarch
    1 tsp. Onion Powder or 1 Tbsp. Crushed Dried Onions
    1/8 tsp. Black Pepper

    Combine the above ingredients to make 1 package of sauce mix and seal it in
    a small zip baggie, removing as much air as possible. When making several
    mixes to store or give as gifts, multiply this sauce mix recipe and store in
    a jar until ready for use. 6 Tbsp. Sauce Mix is equal to 1 x the above
    recipe. Yield: 3 cups or four 3/4 cups servings

    Scalloped Potato Mix in a Jar

    3 cups dehydrated Potatoes
    1 package (6 Tbsp.) Sauce Mix
    1/3 cup Nonfat Dry Milk

    Place these ingredients into a one quart jar, making certain the sauce mix
    and dry milk are first placed into small zip baggies, then sealed with the
    air removed. Place the potatoes into the bottom of the jar, then add the
    baggie of mix on top. Place lid on jar and store in a cool dry place until
    ready to use. Attach the following instructions for later use, or for gift

    Scalloped Potatoes

    3 Tbsp. Butter or Margarine
    2-3/4 cups boiling Water

    Pour the potatoes into a medium size ungreased casserole and sprinkle the
    sauce mix on top. Dot with butter; stir in the boiling water. Bake at 400
    degrees F for 30 to 35 minutes or until tender. If you are cooking something
    else at a lower temperature in your oven, adjust the baking time; at 350
    degrees bake 40 to 45 minutes; at 325 degrees bake 50 to 55 minutes.

    Skillet Meat and Potatoes Casserole Mix in a Jar

    3 cups dehydrated Potatoes
    1/3 cup Nonfat Dry Milk 1 package (6 Tbsp.) Sauce Mix
    1/4 tsp. Black Pepper
    1/2 tsp. Salt
    1 tsp. Beef Bouillon Granules

    Place above ingredients into a quart jar, placing milk, sauce mix, pepper,
    salt & bouillon granules into a small zip baggie, which will be placed on
    top of potatoes in the jar. Place lid on jar & store in a cool dry place
    until ready to use. Attach the following instructions for later use, or for
    gift giving:

    Skillet Meat & Potatoes Casserole

    Brown 1 pound of ground beef in a skillet, and drain off excess fat. Stir in
    2 3/4 cups water and the ingredients from the jar. Heat to boiling, reduce
    heat, cover and simmer stirring now and then, for about 25 minutes or until
    the potatoes are tender. Yield: 4 one cup servings

    Source: Not revealed by author of this post.

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

(C) Melissa 'Liss' Burnell & 1995-2016
Material from may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates's intellectual property rights.