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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.
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.
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 375˚F for 60 minutes, or for 32 minutes at 370˚F 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.
- To rehydrate: cover dried potatoes in hot water for 10-15 minutes, strain, and then use in your favorite recipe.
Dehydrated Potato Recipe
Equipment
- Clean towels
Ingredients
- potatoes
- ice
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I really thank you for putting this on here.
My pleasure, Shannon! Happy preserving.