Dried Potatoes



  1. Wash, peel. Cut into shoestring strips 1/4 inch thick, or cut in slices 1/8 inch thick.
  2. Steam (6 to 8 minutes) or water (5 to 6 minutes) blanch.
  • Steam blanching – Plac several inches of water in a large saucepan with a tight fitting lid.  Heat water to boiling.  Place produce, not more than 2 inches deep, in a steamer pan or wire basket over boiling water.  Cover tightly with lid and begin timing immediately.  When done, remove excess moisture using paper towels.
  • Water blanching – Use one gallon water per pound of prepared produce. Bring water to a boil in a large saucepan.  Put the produce in the boiling water.  Place a lid on the pan.  The water should return to a boil within 1 minute or you are adding too much produce for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil.  Keep heat high for the time given for the produce you are blanching.

3. Preheat dehydrator following manufacturer instructions.

4. Arrange prepared food on drying trays, leaving small spaces between pieces for good air circulation.

5. Turn large pieces halfway through drying. Move pieces near sides of trays to the center or stir small pieces to ensure even drying. Rotate trays if recommended by dehydrator manufacturer.

6. Check for dryness at the end of the minimum drying time, and then more frequently as drying progresses. Dehydrating time is 8 to 12 hours. Let a sample piece cool to room temperature before testing. Pieces should be brittle.

7. Package dried foods in glass jars, food storage containers or plastic food storage bags in small amounts. Store containers in a cool, dark, dry area to maintain quality.

Steam blanching: 6-8 min

Water blanching: 5-6 min

Dry time: 8-12 hours

Test for dryness: Brittle


So Easy to Preserve, 6th edition, 2020