As I have said before we get potatoes once a year ( we tried to grow some but the prairie dogs ate them all) They will keep for quite a while but not all year. What I don’t can I dry to use in stew, scalloped, and to mash. I also freeze a few for frying.
Start by peeling and washing them.
Slice into about 1/8 inch slices I use my mandolin which I love.
Put them in cold water after you slice to keep from turning brown.
After you get them all sliced put into boiling water for about 5 to 6 minutes to blanch.
After you blanch them put straight into cold water.
I add some ice to help keep the water cold so they will not keep cooking.
Drain well, I drain mine then put on a towel to help dry them off a little better. I forgot to take a picture of that.
Then put on your trays and dehydrate at 120 for 18 to 20 hours until brittle and semi-transparent.
Make sure they are dry any little bit of moister will cause them to mold.
1 cup of dried potatoes will equal 1 to 1 ½ cups cooked potatoes.
If you grate the potatoes for hash browns you only need to blanch for about 3 minutes.