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How to Dry Potatoes. Drying potatoes is a quick and easy way to store them for later use. Use a dehydrator, solar oven or conventional oven.
Wash potatoes, removing any spoiled areas. Skins can be removed or left on for vitamins.
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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.
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.