Home Dried Potatoes
Potatoes (an amount you find manageable)
Metal vegetable blanching basket, or French fry basket
Colander & Mixing Bowl which is larger than your colander
Several cookie sheets OR Food Dehydrator & trays or racks
Vegetable Oil Cooking Spray
Peel desired amount of potatoes and slice into rounds 1/8 inch thick. (Peeling is optional- there are important vitamins and minerals stored in the potato skins, but they look nicer peeled, so choose according to your personal preference.) This can be done quickly with a food processor or slicer. Bring a large pot of lightly salted water to a rolling boil. Put potato slices into a vegetable basket and plunge the basket into the boiling water and wait for the water to return to a boil. Once the water is boiling, start counting off 8 minutes of blanching time. While potatoes are blanching, set up a large mixing bowl in your sink and fill it with ice water. When the potatoes have blanched for 8 minutes, plunge the basketful of potatoes immediately into the ice water and let them sit there for 15 minutes. Spread the blanched potato slices in a single layer between paper towels and blot them dry.
If you are not using a dehydrator, spray cookie sheets with vegetable oil spray (do not use regular cooking oil); if you are using rimmed baking pans, spray and use only the upside down bottoms of these pans to prevent scorching near the pan's raised rim; if you are using Teflon cookie sheets, there is no need for spray. Spread potato slices on the prepared sheets or pans as close together as possible but in a single layer. Place cookie sheets on oven racks and turn the oven on to its very lowest temperature. (between low and off) Keep the oven door ajar so that the air can circulate freely and let moisture escape. Make sure that the temperature never gets so hot that your hand feels uncomfortable when held in the oven. This is necessary for thorough drying.
If you are using a dehydrator, place potato slices on racks which have been prepared with vegetable oil spray, placing potatoes close together, but not touching, so air is allowed to circulate between them. Turning is not necessary on vented racks. Dry according to manufacturer’s instructions, or until potatoes are brittle, somewhat translucent and are not at all pliable. If you have solid racks, follow the same directions as for turning potatoes dried in an oven:
After 1 hour, turn all the slices over; then turn the slices over every 30 minutes. Drying time will depend largely on your own oven, but you should begin checking for doneness at 3 hours. The potatoes are done when they become brittle, somewhat translucent, and are not at all pliable. Their color should be pale white with a tinge of yellow; do not let them become brown or even dark amber in color. Some potato slices will dry faster than others, so check every 15 - 30 minutes for slices which are done.
Let the dried potatoes cool thoroughly, then store for up to a year in glass or plastic jars OR plastic bags at room temperature in a cool, dry place.
**You can use the instructions from your favorite pre-packaged potato mixes to cook or reconstitute your dried potatoes, or you can use the recipes below to put together your own mixes for your home-dried potatoes.
2 Tbsp. Flour2 Tbsp. Cornstarch1 tsp. Onion Powder or 1 Tbsp. Crushed Dried Onions1/8 tsp. Black PepperCombine the above ingredients to make 1 package of sauce mix and seal it in a small zip baggie, removing as much air as possible. When making several mixes to store or give as gifts, multiply this sauce mix recipe and store in a jar until ready for use. 6 Tbsp. Sauce Mix is equal to 1 x the above recipe.Yield: 3 cups or four 3/4 cups servingsScalloped Potato Mix in a Jar3 cups dehydrated Potatoes1 package (6 Tbsp.) Sauce Mix1/3 cup Nonfat Dry MilkPlace these ingredients into a one quart jar, making certain the sauce mix and dry milk are first placed into small zip baggies, then sealed with the air removed. Place the potatoes into the bottom of the jar, then add the baggie of mix on top. Place lid on jar and store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:Scalloped Potatoes3 Tbsp. Butter or Margarine2-3/4 cups boiling WaterPour the potatoes into a medium size ungreased casserole and sprinkle the sauce mix on top. Dot with butter; stir in the boiling water. Bake at 400 degrees F for 30 to 35 minutes or until tender. If you are cooking something else at a lower temperature in your oven, adjust the baking time; at 350 degrees bake 40 to 45 minutes; at 325 degrees bake 50 to 55 minutes.
3 cups dehydrated Potatoes1/3 cup Nonfat Dry Milk1 package (6 Tbsp.) Sauce Mix1/4 tsp. Black Pepper1/2 tsp. Salt1 tsp. Beef Bouillon GranulesPlace above ingredients into a quart jar, placing milk, sauce mix, pepper, salt & bouillon granules into a small zip baggie, which will be placed on top of potatoes in the jar. Place lid on jar & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:Skillet Meat & Potatoes Casserole
Brown 1 pound of ground beef in a skillet, and drain off excess fat. Stir in 2 3/4 cups water and the ingredients from the jar. Heat to boiling, reduce heat, cover and simmer stirring now and then, for about 25 minutes or until the potatoes are tender.Yield: 4 one cup servings
Skillet Meat and Potatoes Casserole Mix in a Jar Basic Sauce Mix 2 Tbsp. Nonfat Dry Milk