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dehydrated potatoes
This time of year, fresh potatoes often go on sale cheap. Dehydrate them for further use!
TO DEHYDRATE POTATOES
1. Peel and slice or dice potatoes 1/4 inch or slightly bigger.
2. Steam them over boiling water 4 min or so until they are slightly translucent. If you want snowy white ones, add some sodium bisulfite to the water. I don't want the sulfur, so I don't. You can also blanch by boiling for 8 minutes.
3. Remove from steamer and plunk in ice water or as cold as you can get for 15 min. This removes any 'excess' starch and stops the cooking. Drain well. Some folks like to dry them on paper towels, I don't do the extra work.
4. Spread on a cooking fat sprayed dehydrator tray, and dry according to manufacturer's specs for veggies, (or on sprayed cookie sheets in oven at its lowest setting, leaving the door propped open with a wood spoon).
5. Turn all the slices over after 1 hour; 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.
6. Let cool, and store air tight up to 1 year.
My favorite recipes for same:
SCALLOPED POTATOES
3 cups dried potatoes, slices or dices
6 TB butter
3 TB flour
1
TO DEHYDRATE POTATOES
1. Peel and slice or dice potatoes 1/4 inch or slightly bigger.
2. Steam them over boiling water 4 min or so until they are slightly translucent. If you want snowy white ones, add some sodium bisulfite to the water. I don't want the sulfur, so I don't. You can also blanch by boiling for 8 minutes.
3. Remove from steamer and plunk in ice water or as cold as you can get for 15 min. This removes any 'excess' starch and stops the cooking. Drain well. Some folks like to dry them on paper towels, I don't do the extra work.
4. Spread on a cooking fat sprayed dehydrator tray, and dry according to manufacturer's specs for veggies, (or on sprayed cookie sheets in oven at its lowest setting, leaving the door propped open with a wood spoon).
5. Turn all the slices over after 1 hour; 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.
6. Let cool, and store air tight up to 1 year.
My favorite recipes for same:
SCALLOPED POTATOES
3 cups dried potatoes, slices or dices
6 TB butter
3 TB flour
1
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