How-To: Dehydrating Potatoes


Potatoes can be a problem to dehydrate if you are not aware that they can and do turn black if not processed properly. The key is cooking the potatoes before dehydrating. If your potatoes turn black (or other colors) after they are boiled, you may be using an aluminum or reactive pot, so it’s important to use a pot that’s non-reactive. Also, make sure you use stainless steel knives, mandolin, and/or food processor blades.

The color on the potatoes is attributable to the oxidation that’s a natural degradation process. The main cause is the direct exposure with open air but other factors can accelerate it (even the metal on the knife or the food processor’s blades).

The result of oxidation is not toxic. The worst thing is that the more the process goes on, the more vitamins the food may lose. Since now they’re dehydrated you could regenerate them with a liquid and then you can try to cook them (maybe some puree) but you won’t get back the nice clear color.


Select firm potatoes. Soak in a vinegar wash (3 parts water to 1 part vinegar) for 10 minutes. Wash, scrubbing well with a potato brush. Rinse under running water.

Cook the potatoes by either boiling in plain water or steaming them until knife tender. Do not overcook.  Rapidly cool the potatoes by plunging in ice water. Drain and dry.

You can also bake or microwave the potatoes.

Refrigerate potatoes 8 hours or overnight before cutting.

Slice potatoes in the way you use them for cooking – slices, dices, shredded – 1/4-inch thick.  You can peel before slicing or leave the peels on, your preference.

Mashed potatoes can be prepared by mashing the potatoes (do not over process) and adding the potato water the potatoes were cooked in. Do NOT add anything else to the mashed potatoes.

Spread on dehydrator trays in a single layer.

Dehydrate at 125°F/50°C for 6 to 16 hours (depending on size and thickness) or until dry. Potatoes will be leathery and/or brittle when fully dried and have a translucent look. Allow to cool.

Store in air-tight container(s) away from heat, humidity, and light.


Tip 27 Dehydrating Potatoes

 


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4 thoughts on “How-To: Dehydrating Potatoes

  1. Rose says:

    Now is this ANY kind of potato? Is Irish potatoes the same as Idaho potatoes? So confusing to me. 🙁 I had read some where the Irish pot. doesn’t dehy. well or rehydrate well can’t remember which.

    1. Admin says:

      Yes, you can process any kind of potato this way. The starchier potatoes do not do as well as the firmer potatoes, but you can dehydrate them if you wish.

  2. Nancy Thiles says:

    Does it matter what kind of Potatoes?

    1. Admin says:

      You can dehydrate any potato. Just like with cooking, you will use different potatoes for different applications. Starchier potatoes work for hash browns, etc.

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