Recipe by UnknownChef86
This is a recipe I came up with when I had an excess of potatoes. These are sooooooo much cheaper than buying premade mixes. It takes a bit of effort, but it's worth it! Something I also like is the fact that it doesn't have the sulfites that some products include. I don't bother peeling the potatoes before I make these, but then again I don't normally ever peel potatoes...I cook them with the skins on. You could do either. I used a corkscrew slicer (looks like a screw with a piece of metal attached) because that's what I had. It created a hole in the middle, which I wasn't sure I liked, but it probably helped the potatoes dry faster in the long run. If you use the corkscrew slicer, the potatoes will come out looking kind of like a big slinky. Set the potato on it's end and cut through all the slices...it will separate them into individual slices. If desired, you could use a mandoline, but I think I like the corkscrew slicer better due to decreased drying time. Drying time not included in recipe, as it will vary from model to model.
Top Review by psnappy
I've used this method to dehydrate over 40 pounds of potatoes in the last two years and it works wonderful. I peel the potatoes. They come out beautiful. (20 pounds of peeled dried potatoes averages out to weigh approx 38 oz.
Thank you much
Directions See How It's Made
- Put a large pot (12 quart?) of water on to boil. A water bath canner works well, or you could do smaller batches in a smaller pot. In my book, it's quicker and much easier to use a large pot.
- Have a sinkful of cold water ready.
- Slice potatoes using either a corkscrew slicer or a mandoline.
- Rinse potatoes with cold water, making sure all slices are separated from each other.
- Gently put the potatoes in boiling water (don't get burnt!) and stir well to make sure potatoes are separated.
- Let cook 3 minutes.
- Drain potatoes and plunge them into the cold water to stop the cooking; stir to make sure they are cooled.
- Dehydrate according to your dehydrator's directions/time -- they should be dry to the point of snapping when done.
- Store in a cool, dry place.