How to Dry Potatoes

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Drying potatoes is a quick and easy way to store them for later use. Use a dehydrator, solar oven or conventional oven.

Things You'll Need

  • Potatoes
  • Dehydrators
  • Wash potatoes, removing any spoiled areas. Skins can be removed or left on for vitamins.

  • Bring a large kettle of water to a boil. Add salt to taste.

  • Slice potatoes into 1/8-inch-thick rounds.

  • Place potato slices in a vegetable basket and dip into boiling salt water.

  • Wait for water to return to a boil.

  • Boil potatoes for 6 to 8 minutes.

  • Remove potatoes from boiling water and place basket of potatoes in ice water for 15 minutes.

  • Spread blanched potatoes in a single layer between paper towels and blot dry.

  • To dry in conventional oven, coat cookie sheets with vegetable-oil spray.

  • Spread blanched potato slices on sheets in a single layer.

  • Place in oven on lowest setting, around 170 degrees F.

  • Keep oven door cracked for air circulation and for moisture to escape.

  • Turn slices over after 1 hour.

  • Continue turning every 30 minutes until potatoes are brittle and translucent, but not pliable.

  • To dry in dehydrator, place potato slices on racks coated lightly with vegetable-oil spray. Place slices in a single layer and not touching each other.

  • Follow dehydrator instructions on settings and times.

  • Let potatoes cool; store in a glass jar or large plastic bag.

Tips & Warnings

  • When dry, potatoes will be a pale white color with a tinge of yellow.
  • Some potatoes dry faster than others, so check every 15 to 30 minutes for dried slices and remove them.
  • Rehydrate potatoes by pouring boiling water over them and letting them sit for at least an hour.
  • Avoid letting slices become brownish in color when drying. This means they are overcooked and could have a bad taste.

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