Dehydrating potatoes is a simple way to preserve this delicious pantry staple! Learn how to dry potatoes four different ways in a food dehydrator for a shelf-stable stash.
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Imagine a life where you can open a container of dehydrated potatoes and suddenly, 50% of your dinner is prepped and ready to go. Stop dreaming. That time is now.
Drying your own potatoes is easy, versatile, and affordable, and I’ll show you how.
If you’re looking for additional ways to preserve potatoes, check out our tutorial on Canning Potatoes and How to Freeze Potatoes.
Equipment Needed For Dehydrating Potatoes
I have owned this dehydrator for at least a dozen years, and it has held up beautifully. I’ve added additional trays over the years and it is a workhorse in summer and fall.
You’ll also want a cutting board and sharp chef’s knife for this process. If you’d like to peel your potatoes for dehydrating, this is my favorite vegetable peeler. It’s so beloved that I actually own two!
I strongly recommend a deep bowl for ice water to keep your cut potatoes in during the prep process. This keeps them from browning before you blanch them in a large saucepan.
If choosing to dry potatoes in slices, you only need a sharp knife, but a mandoline will make quick work if you’re slicing a lot of potatoes at once.
To make shredded/hashbrown potatoes, a box grater will work well, but if you’re processing a lot at once, a food processor with a grater disc will be helpful.
For making shoestring potatoes, I used the angel hair blade on my spiralizer.
Frequently Asked Questions
You should not dehydrate raw potatoes. They will discolor to the point of being extremely unappetizing.
It is unnecessary to peel potatoes before dehydrating them. Depending on how you cut them for drying, it may be more appealing to first peel them.
If you are leaving the peels on the potatoes, scrub them well to remove any dirt prior to dehydrating.
As long as they are stored in a cool and dry place, dehydrated potatoes will be good for at least a year.
Make sure the dried potatoes are fully cooled before putting them into an air-tight container. As they cool they will release heat that could result in condensation and eventually cause mold to grow.
Potatoes that are dehydrated without first being blanched will oxidize/turn brown or black when they are exposed to air for an extended period of time.
As long as they were fully dried, they will still be safe to eat even if they are black.
Drying conditions, methods, and the type of potato will determine the total drying time, but on average, it takes 5-12 hours in the dehydrator.
Sliced potatoes take the least amount of time, with cubed potatoes taking the longest.
Follow the cleaning, slicing, and blanching instructions in the recipe card below. Then place potato slices, cubes, or shreds on baking drying racks set into baking sheets.
Place in the oven at the lowest temperature possible (usually 140-170 degrees F) and prop open the door with the handle of a wooden spoon. This allows condensation to escape instead of just settling back onto the potatoes. Bake for 3-6 hours.
Cover dried potatoes in hot water for 10-15 minutes, strain, and then use in your favorite recipe.
How to Use Dehydrated Potatoes
Once you have rehydrated the dried potatoes, they can be used in any of your favorite potato-based recipes.
Use dehydrated sliced potatoes for Gluten-Free Scalloped Potatoes, dried potato cubes to make Air Fryer Potatoes, Fluffy Mashed Potatoes, Cast Iron Skillet Potatoes, Boursin Mashed Potatoes, Whole30 Beef Stew, or Wasabi Mashed Potatoes.
Use shredded potatoes for homemade hashbrowns, and spiral-cut potatoes for Air Fryer Shoestring Fries.
Did you know: If you’re making a savory dish and accidentally oversalt it, adding a bit of grated potato can balance out the flavors? Use some dehydrated shredded potato in a soup when you don’t have any fresh potatoes on hand.
Pro Tips/Recipe Notes
- If you want to shred potatoes for dehydrating, you can par-bake the potatoes instead of blanching them. Poke the skin multiple times with a fork and place the potatoes directly on the metal racks of the oven. Bake at 375F for 60 minutes, or for 32 minutes at 370F for 32 minutes in an air fryer. Place in the fridge for a few hours, or one hour in the freezer to fully cool whole potatoes prior to shredding.
- Avoid the temptation to increase the heat on the dehydrator or oven to speed up the process. Low and slow wins in the race on this one.
- The potatoes are ready when the pieces break or snap instead of bend. They will feel brittle when ready.
- Store fully cooled potatoes in an air-tight container like a mason jar for up to a year.
Dehydrating Potatoes
Ingredients
- potatoes
- ice
Equipment
- Clean towels
Instructions
- Scrub and rinse potatoes.
- Fill two bowls with ice water.
- Slice (~1/8 inch thick), cube, or spiralize peeled or unpeeled potatoes depending on your preference.
- Place cut potatoes in one of the bowls of ice water.
- Fill a medium to large saucepan halfway with water and bring to a boil.
- Remove cut potatoes from the ice water and transfer them to the boiling water. Cook for 6 minutes for slices or cubes or 3 minutes for shoestrings. Stir occasionally.
- Using a slotted spoon, remove potatoes from the boiling water and transfer them to the second bowl of ice water. Keep potatoes in the ice water for 3 minutes.
- Remove chilled potatoes from the ice water and spread them out on clean kitchen towels. Gently blot potatoes.
- Transfer potatoes to dehydrator trays. Do your best to keep pieces from touching each other.
- Dehydrate at 125F for 5-12 hours or until potatoes are completely dry and feel brittle.
Dehydrating Shredded Potatoes
- Par-bake the potatoes. Poke the skin multiple times with a fork and place the potatoes directly on the metal racks of the oven.
- Bake at 375F for 60 minutes in an oven, or for 32 minutes at 370F for 32 minutes in an air fryer.
- Place in the fridge for a few hours, or one hour in the freezer to fully cool whole potatoes prior to shredding.
- Shred potatoes using a box grater or the grating disc of a food processor.
- Spread on dehydrator trays fitted with fine-mesh screens.
- Dehydrate at 125F for 5-12 hours or until potatoes are completely dry and feel brittle. Break apart clumps of potatoes halfway through the drying process.
Notes
- Avoid the temptation to increase the heat on the dehydrator or oven to speed up the process. Low and slow wins in the race on this one.
- The potatoes are ready when the pieces break or snap instead of bend. They will feel brittle when ready.
- Store fully cooled potatoes in an air-tight container like a mason jar for up to a year.
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