How To Dehydrate Potatoes

Learn how to dehydrate potatoes in easy to follow steps with photos of the process.

Why Dehydrate Potatoes?

It seems odd to dehydrate potatoes when they store so well. But here are two good reasons to dry potatoes.

Lack of Proper Storage Space

Potatoes can be stored for a long time if you have a cool, dark, dry place to store them. A root cellar is ideal. But, if you’re like us and don’t have a dry, dark, cool place to store food – dehydrating potatoes is a good option. Remember, don’t store potatoes in the fridge – they’ll get black spots and get a weird sweet taste.

Convenient Pre-Made Meals

Dried potatoes are also great for taking camping or for making homemade scalloped or au gratin potatoes. On a busy weeknight, those dehydrated potatoes sure are fast and easy!

How to Dehydrate Potatoes

Step 1

Wash potatoes and cut out any blemishes. Whether or not you peel potatoes is totally up to you. Sometimes I do, sometimes I don’t as you’ll see in the various photos.

Step 2

Slice potatoes to about 1/8 inch or 2.5 mm thick. I used the food processor, but a mandolin or sharp knife also work. Just try to keep the thickness consistent.

If you want, you can also make shredded dehydrated potatoes. Use the coarse shredding side of your grater.

Step 3

Whether you shred or slice potatoes, place them in a bowl of water right away to prevent oxidation. Potatoes will start to turn brown very quickly!

It only took about 60 to 90 seconds for these potato slices to turn brown.

Step 4

Blanch potatoes before dehydrating – super important!!

Blanch the potatoes by bringing a large pot of water to boil. Add potato slices or shredded potatoes to the water and resume boiling until slices are fork tender, about 4-6 minutes. Fork tender means you can insert a fork easily without the potato crumbling.

Do NOT skip this step. Seriously, the results are not pretty. Potatoes that are not blanched will turn a very unappealing grey to black colour as they dehydrate. They are not dangerous to eat – but no one will want to eat them. Look, I did a small batch just to show you.

Did I mention you need to blanch your potatoes before dehydrating?!

Step 5

Strain potatoes or scoop out with a big slotted spoon.

Step 6

Lay slices out on dehydrator screen so they are not overlapping.

Shredded potatoes can overlap.

Step 7

Place in dehydrator and dry at 135° F/60° C for 8 to 10 hours. If you do a mix of shredded and sliced, be aware that the shreds may take a little less time than the slices and you may need to rotate trays or remove some before the others are completely dry.

Potatoes will be translucent and crisp throughout – just like the potatoes in a box of scalloped potatoes.

Unless of course, you leave the peel, then they look like homemade goodness and no boxed product could compare.

Step 8

Allow to cool and store in a large container where they will not be crushed.

Here’s a look at the final, dehydrated potatoes.

And now, you’re ready to enjoy your dehydrated potatoes.

How to Use Dehydrated Potatoes

For hashbrowns, soak the shredded potatoes in water for 15 minutes, drain and pan fry.

For dried potato slices, either use them dry in casseroles, potato au gratin or scalloped potato recipes. You can also pan fry them after re-hydrating them by soaking in water for 15 minutes or so.

Scalloped Potatoes

Au gratin potatoes (cheese sauce).

How will you use your scalloped potatoes?

Click here to learn how to dehydrate sweet potatoes.

Want to learn more? How about a dehydrating workshop with Getty? Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.