Step by step instructions for dehydrating potatoes. Use red, white or Yukon gold for best results. Use whatever amount of potatoes you wish. 6-8 lbs fills a 9 tray square Excalibur dehydrator.
Prep Time40 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs40 minutesmins
Course: potatoes, Side Dish
Cuisine: American
Keyword: camping food, dehydrated, potatoes
Servings: 20cups
Calories: 105kcal
Author: Getty Stewart
Ingredients
6-8lbspotatoesor whatever amount
Instructions
Wash and scrub well. Remove any blemishes and green bits. Peeling is optional.
Always keep raw potatoes in water to prevent them from oxidizing and turning brown
Use a food processor or mandolin to cut into even slices 1/8 to 1/4 inch thinck or 3-6 mm. Be as consistent as you can for even drying. Keep in water.
Bring a large pot of water to boil. Add 3-4 cups of potatoes, return to boil and cook for 4-6 minutes until fork tender. (Only 2 minutes for shredded potatoes).
Remove from water and drain. Repeat process with remaining potatoes.
Spread evenly on mesh dehydrator tray being sure not to overlap slices. Shredded potatoes can overlap a little.
Place in dehydrator, set to 135°F (58°C) and dry for 6-8 hours or more if you have thick sllices, a full dehydrator or live in a humid climate.
If needed for your dehydrator, rotate trays half way through and stir shredded potatoes.
At 5 or 6 hours check for doneness. Potatoes are done when they are translucent, crispy and shatter when snapped or broken. If they are bendy, but don't snap - they're not ready.
Let cool completely - ideally overnight. Store in airtight containers in a cool, dry, dark place. Use within one year for best quality, although they will be safe for much longer. Vacuum seal if storing for over a year.
Video
Notes
Nutrient facts for 6 lb of potatoes, 20 servingsTo Re-hydrate Cover potatoes with boiling water and soak for 10 to 15 minutes.