How Do I Prepare Foods Like Potatoes For Dehydration?

“I’ve been dehydrating fruits and herbs for years, but I want to try dehydrating potatoes now. The first time I tried, they ended up brown and tasted off. I know potatoes are trickier due to starches, but I need some guidance – from selecting the right spuds to prepping and how long to dehydrate them. Do certain potatoes work better than others, and is there a trick to preventing them from turning brown? I don’t want to waste another batch. Any insights would be a huge help!” Thanks, Patricia, Newcastle, UK.

How Do I Prepare Potatoes for Dehydration?

Ah, Patricia, first off, welcome to the wide world of dehydrating potatoes! While fruits and herbs can feel like a walk in the park, potatoes definitely need a bit of extra love and care. But don’t worry, once you get the hang of it, you’ll be turning those tubers into crispy, shelf-stable snacks and ingredients in no time. Let’s go through everything step by step so your next batch doesn’t come out looking sad, brown, and tasting “off.”

Choosing the Right Potato

Not all potatoes are created equal when it comes to dehydrating. Some varieties just work better than others, especially due to differences in moisture and starch content. Here’s what to keep in mind:

• Waxy Potatoes (like Red or New Potatoes): These have a low starch content but higher moisture, which makes them firmer. They hold their shape a bit better when dried, especially if you’re doing chunks or slices.
• Starchy Potatoes (like Russets): These are high in starch but lower in moisture, making them fluffier. If you’re into making potato powder or mashed potato flakes from dehydrated slices, these are your go-tos.
• All-Purpose Potatoes (like Yukon Golds): These sit somewhere in the middle, making them versatile. You’ll get decent dehydration results whether you’re slicing or cubing them.

For chips or slices, I’m personally a fan of Russets because they dry crispy and store well. But if you’re looking to dehydrate chunks for soups or stews, you might prefer a waxier potato like red potatoes. You can’t go wrong with Yukon Golds for pretty much anything though—they’re the multitaskers of the potato world.

Prepping Your Potatoes – Slice, Dice, or Shred?

Once you’ve chosen your potatoes, it’s time to roll up those sleeves and prep! The way you cut your potatoes determines not only how long they take to dehydrate but also how you’ll use them later on. Let’s break it down:

• Slicing: This is perfect for making dehydrated potato chips or slices you can fry up later. Aim for slices that are around 1/8 to 1/4 inch thick. Thinner slices dry faster and crisp up better.
• Dicing or Cubing: Ideal if you’re looking to rehydrate these cubes in soups or stews. Try to aim for even sizes to help them dry uniformly, somewhere around 1/2 inch chunks seem to work best.
• Shredding: If you’re a fan of hash browns (who isn’t?), shredding the potatoes before dehydrating is a great option. These tend to dehydrate quicker but make sure you spread them evenly on the trays.

Before anything else though, get rid of the dirt and peel them. Although some folks leave the peels on, I find they sometimes don’t dehydrate as nicely, and you may end up with leathery bits. Your call, though!

The Reason Your Potatoes Turned Brown

Patricia, I know you’re likely wondering why your previous potatoes came out looking, well… not great. That browning you saw is due to oxidation. Potatoes go brown super quickly when exposed to air because they’re full of starches. So, blanching is your new best friend here. It helps reduce that browning but also preserves the flavor and texture once they’re dehydrated.

Blanching: Why You Shouldn’t Skip It

Blanching potatoes before dehydrating them is such a game changer. It’s basically par-cooking them to stop the enzymes responsible for browning and starchy off-tastes. Plus, it makes them easier to rehydrate later.

Follow these simple steps to blanch your potatoes:

1. Bring a pot of water to boil. Make sure the water level will fully cover your potato slices or cubes.
2. Carefully drop your prepped potatoes in the boiling water.
3. Let them cook for 4 to 6 minutes, depending on the size of the pieces. You’re not fully cooking them here, just softening them a bit.
4. Take the potatoes out immediately and transfer them to an ice water bath. This stops the cooking process.
5. Dry the potatoes thoroughly. You don’t want any extra moisture hanging around when it’s time to dehydrate them.

Skipping this step is likely why you ended up with brown, oxidized potatoes before. The starches oxidize fast, and blanching helps combat this. It also creates a smoother texture when rehydrating them later on. Just a little extra effort goes a long way.

Drying Time – Dehydrating the Potatoes

Now comes the fun part – getting those potatoes into the dehydrator. Spread them out on your trays in a single layer to make sure air circulates well around each piece, whether you’re doing slices, cubes, or shredded potatoes. If they’re too overlapped, you’ll run into issues with uneven drying.

Set your dehydrator to around 125°F to 135°F (52°C to 57°C). Here’s where a bit of patience is required because starchier, denser foods like potatoes take longer to dry. Expect:

• 4 to 10 hours for thin slices, depending on their thickness and moisture content.
• 8 to 12 hours or more for cubed potatoes (again, depending on the size).
• 6 to 8 hours for shredded potatoes (hash brown style), but keep an eye on them since they might dry a little faster.

Check on them every few hours, and feel free to rotate trays for more even drying. You’ll know your potatoes are done when they’re fully crispy or brittle and break easily when bent.

How to Store and Use Dehydrated Potatoes

Once your potatoes are dehydrated and nicely crispy, let them cool completely before storing. At this point, they’re still heat-sensitive, so tossing them into a sealed container while warm just invites moisture. And moisture is the enemy here!

Store your dehydrated potatoes in airtight containers, ideally in a cool, dark spot away from moisture. If you want to go the extra mile, vacuum-sealing them is always a good choice for longer shelf life.

When you’re ready to use them, they’re super versatile:

• Sliced Potatoes: Can be rehydrated and fried as homemade chips or tossed into casseroles.
• Cubed Potatoes: Toss these dried cubes into soups, stews, or rehydrate them for some quick potato side dishes.
• Shredded/Hash Browns: Rehydrate by soaking in water, drain, and fry them up for breakfast! They will be crispy as ever.
• Flour or Powder: Grind dried slices into potato powder to make an instant base for mashed potatoes or to thicken soups and stews.

Troubleshooting Common Potato Dehydration Problems

If you’re like me, occasionally stuff just doesn’t work out how you’d planned. Here are some issues that might pop up and how to fix them:

• Potatoes Still Feel Soft: If after 10 hours your slices feel bendy or chewy, they’re not done. Pop them back in the dehydrator for another few hours until they’re crisp. Every potato’s moisture content varies.
• Dark Spots on Potatoes: This is down to improper blanching or letting them oxidize too long before drying. Make sure you’re blanching and cooling them quickly!
• Potatoes are Greasy After Rehydrating: If you fry them after rehydrating, sometimes the oil can leave them greasy. Make sure to thoroughly dry before frying—and maybe use a little less oil.
• Off-Flavor: Old or improperly stored potatoes tend to take on an odd flavor. Always use the freshest potatoes you can and make sure they’re stored properly after dehydration.

Final Thoughts…

Patricia, thanks again for asking such a great question! Dehydrating potatoes is one of those things that seems simple but needs a little extra TLC to get right. But I promise, with some good blanching and evenly cut pieces, you’ll be churning out perfect, golden slices (or cubes, or shreds) in no time. Just remember to not rush the process. Happy dehydrating!