By UnknownChef86 on June 11, 2006
"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."
Serving Size: 1 (2270 g)
Servings Per Recipe: 1
"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"
"I am such a fan of dehydrating foods and this works great! I put dehydrating in the same catagory as canning and freezing. It's one of those things that people should consider doing if they "put up" food."