How to Dehydrate Potatoes
Dehydrating potatoes turns a big batch of fresh ones into a shelf-stable ingredient you can toss straight into soup, stew, or a quick side dish months later.
Print Recipe
Equipment
- Sharp Knife or other cutting tool
Ingredients
- Potatoes any quantity
Instructions
- Wash potatoes well, scrubbing thoroughly if not peeling. Peel if desired (optional).
- Cut into cubes, slices, or fries. Drop pieces into cold water as you work to prevent browning.
- Blanch: water blanch 5–6 minutes, or steam blanch 6–8 minutes.
- Transfer immediately to ice water to stop cooking. Rinse well to remove excess starch. Drain thoroughly.
- Spread in a single layer on dehydrator trays. Dry at 125°F for 5–12 hours, rotating trays as needed, until pieces are hard all the way through and snap rather than bend.
- Condition for 7–10 days in a tightly covered jar, shaking daily to check for moisture.
- Store in an airtight container in a cool, dark place.