Dehydrating potatoes is a way to preserve them for long term storage. In this step-by-step guide, learn how to dehydrate potatoes and store them for later use.
If you would like to learn other ways to store potatoes, check out Canning Potatoes in Your Pressure Canner.
It’s so easy to dehydrate sliced potatoes and even dehydrate hash brown potatoes at home to store for later. That way you can take advantage of sales or buy in bulk even if you don’t have a proper root cellar for storage.
If you have ever grabbed a box of Hamburger Helper or Au Gratin potatoes because they are so fast and easy, this is gonna rock your world!
Dried potatoes are great for so many recipes, including soups and stews, casseroles, and skillet meals. It’s one of the dehydrated foods I always have in my food storage.
This step by step guide will teach you how easy it is to dehydrate sliced potatoes and hash brown potatoes.
Ingredients and Equipment
- Fresh potatoes
- Salt
- Large pot
- Vegetable peeler
- Sharp knife or mandoline*
- Large grater** or food processor with a shredding blade.
Russet Burbanks are the ones I typically use for dehydrating potatoes because I think they have the best flavor and texture and give a better finished product. Norgold Russets are also a good dehydrating variety. But you can absolutely dry any potatoes you have on hand.
*This is the mandoline I have and I love it! It gives you so many options and you don’t have to change blades. It also is one of the safer ones I’ve seen.
**If you want to make hash browns, a box grater makes this easier than a hand held one. This is the box grater that I now use.
The most important step in the whole process of drying potatoes is par-boiling or steaming. Partially cooking them before drying cuts down on the cooking time when you use them. But more importantly, it keeps them from turning completely brown (or even black) because of oxidation.
You can peel them first, or par-boil first. Or even peel and slice them first. Either way is just fine. If I have a lot of potatoes to process, I par-boil them before peeling just so there is not as much chance for them to turn dark.
Par-boil the potatoes by placing them in a pot of boiling water for 8 to 10 minutes for whole potatoes or 4 to 6 minutes for potato slices or dices. Drain in a colander or on paper towels. If you are making hash browns, boil the potatoes whole before shredding.
Slice the potatoes ¼” thick for recipes like scalloped or au gratin potatoes, or ⅛” for potato chips. Cut potato cubes not much bigger than 1/4″. Use a box grater for shredded potatoes.
Once your potatoes are par-boiled, peeled, and sliced or shredded, it’s time to get them on the dehydrator trays.
For potato slices, cubes, or French fries, place them in a single layer without touching on your trays.
For hash browns, line your trays with purchased liners or parchment paper. Then spread the hash brown potatoes into a thin even layer on the lined trays.
Pop the potatoes into the dehydrator and set the temperature to 125°F. If you don’t have a temperature control, no worries. Just turn it on and let it go.
Turn the slices at least once during drying.
Potatoes take anywhere from 6 to 10 hours to dry fully depending on how thick the slices are, the moisture content of the potato variety, and your humidity level. The slices and fries should be brittle and semi transparent when they are done.
Storing your dehydrated potatoes
Let the dehydrated potatoes cool completely to room temperature and then store in an airtight container. I like to use canning jars (surprise!) for storage that I seal airtight with my FoodSaver vacuum sealer.
To re-hydrate your dried potatoes, place in a bowl and cover with boiling water. Or you can just add them to soups, stews, or casseroles with a little extra liquid.
Some great ways to use dehydrated potatoes are:
- Au Gratin Potatoes
- Hamburger Helper type meals
- Scalloped Potatoes
Enjoy adding these potatoes to your long term food storage!
More things to dehydrate for your pantry:
Dehydrating Potatoes
Equipment
- Mandolin
- Box grater
- Dehydrator
- Dehydrator sheets
Ingredients
- potatoes
Instructions
- Par-boil whole potatoes for 8 to 10 minutes. Cool and peel. OR peel whole potatoes first, then par-boil after slicing. Par-boil slices for 3 to 6 minutes.
- Slice potatoes into 1/4" or 1/8" slices, cut into 1/4" cubes, slice into French fries, or shred for hash browns.
- Put potatoes on lined dehydrator trays in a single layer, with slices not touching.
- Put the trays in the dehydrator and set the temperature to 145°F.
- After 2 hours, turn it down to 125°F.
- Dehydrate for 6 to 10 hours. Drying time depends on thickness of the slices and humidity.
- Turn sliced once during drying.
- When the pieces are completely dry, let them cool before you put them in a storage container.
How to rehydrate dried potatoes
- I use the boiling water method to rehydrate most of the things I use. The basic formula is 1 cup boiling water (or other liquid) to 1 cup dried food. OR add to soups or stews with a little added liquid.