As I wrote yesterday, I recently made a great buy... 10 pounds of baking potatoes for just .99 cents... so I bought 100 pounds! We've used only 1 bag (10 pounds) so I've decided to get out my dehydrator and make sure I don't have 90 pounds of rotting potatoes.
- Wash potatoes.
- Cut them into 1/4 inch slices. (I leave the peel on.)
- Blanch the potatoes in a pot of boiling water for 5 minutes.
- Transfer to large bowl that has 1/2 cup lemon juice and 2 quarts cold water. Soak for about 45 minutes to keep them from oxidizing while they dry.
- Place the potato slices on the dehydrator sheets, just barely touching (remember, they shrink!).
- Dry until all the moisture is gone; they will be brittle when dry.
- I store in baggies, and place the baggies in my many canning jars. I label with contents and date, and make sure the label (usually dark construction paper) covers the whole jar to keep out light.
- To use dried potatoes, reconstitute 1 cup of potatoes in 1 cup of water (potatoes = water) for 25 minutes, then cook as if they are any other raw potato. I usually just add to soup!
We love potatoes! My gluten-free Kid loves a baked potato with lots of sour cream, real butter and cheese. So I'm only dehydrating about 70 pounds of potatoes, leaving the rest for baking. Now where's my mandolin?!?!