How To Dehydrate Potatoes – Plus a Secret Revealed!

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How To Dehydrate

Dehydrating potatoes is fun and easy! If you let the dehydrator run all night you wake up to the smell of potatoes in the morning. My husband says it reminds him of hash-browns cooking... I still prefer waking up to the smell of bread baking but the smell of dehydrating potatoes comes in a close second. The practical side of dehydrating potatoes is that you can almost make a meal out of potatoes so to have them on hand to cook up at a moments notice is super convenient. Dehydrated potatoes also make a great addition to your food storage as they will last for years if stored properly. We usually buy the huge bag of potatoes from our local big box store, eat half and dehydrate the other half.

How to Dehydrate Potatoes Step by Step:

How To Dehydrate

Wash your potatoes. A lot of people think that if you're going to peel the potatoes then you don't need to wash them. However, if you don't wash your potatoes dirt and germs can transfer from the peeler to the peeled potatoes.

How To Dehydrate

 Peel your potatoes.

How To Dehydrate

 Cut the potatoes into quarters.

How To Dehydrate

 They should look similar to this.

How To Dehydrate

Boil your potatoes for about 5-8 minutes depending on how many potatoes you have and the size of your pot. The more potatoes the longer you should cook them. You want them "al dente".  That's just soft enough for a fork or a skewer to go through. Let the potatoes cool in the fridge. I usually leave mine overnight.

How To Dehydrate

Use your food processor to cut the potatoes into shreds. You use the same blade you would use to shred cheese. This will made the potatoes looked like uncooked hash-browns. At this point you can cut the potatoes with a food slicer or mandoline into slices if you like. They would be good dehydrated this way for potatoes au gratin. Since this is not a dish I feed my family often I usually choose to use fresh potatoes when making it. You can fit a lot more shredded potatoes in the dehydrator than you can sliced potatoes and shredded potatoes can be used for hash-browns, soups, casseroles, stews and much more.

How To Dehydrate

 Here's a shot of the potatoes still in the food processor.

How To Dehydrate

 You can see how they're cut better in this photo.

How To Dehydrate

Load up your trays. Here I have my non-stick dehydrator sheets on my trays. These sheets come in handy for small pieces that might fall through the trays. You can find them here on Amazon. I especially like to use them with potatoes since they are non-stick. It keeps the starch from getting onto the plastic mesh part of the trays, much easier to clean!

How To Dehydrate

 Load up your dehydrator. Here you can see I'm using my Excalibur.

How To Dehydrate

 Set the temperature and you're ready to let them dehydrate overnight.

How To Dehydrate

 Here is a close-up of what the potatoes look like dehydrated.

How To Dehydrate

OK, so you might have guessed the secret to getting the onion smell out of your dehydrator after you've dehydrated a load of onions. That's right! Just dehydrate a load of potatoes. The first time I dehydrated onions I was really worried because I washed all the trays, sprayed them with vinegar and even tried to air out the dehydrator for a bit. It still smelled like onions. I'm sure the smell would dissipate over time, but I use my dehydrator weekly if not daily. Drying fruit in a dehydrator that reeked of onions was something I didn't wanted to try. Fruit is just too expensive for an experiment like that. I discovered that if I just plan to dehydrate potatoes right after onions the smell is completely gone! It's like magic. I'm not worried at all if my potatoes pick up a hint of onions (they never have but if they did I'm fine with that). I'd much rather have a hint of onion in my potatoes than my fruit! There you have it! I told you it was worth waiting for!


Dehydrating Potatoes – Plus a Secret Revealed!

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  1. says

    Hi Jennifer! That's what I LOVE about your blog! You have THE MOST informative posts! Your tutorial makes dehydrating potatoes look so easy! I have the round dehydrator and only one solid sheet. Will the potatoes still dehydrate well? Blessings from Bama!

    • Jennifer says

      You may have to soak your trays in warm water for a little longer when washing your trays if you don't have the non-stick dehydrator sheets. The potatoes should still dehydrate just fine though.

  2. Judi says

    Do you HAVE to peel your potatoes? I like potato peels on fresh potatoes like baked or fried and am wondering if they would dehydrate ok?

    • Jennifer says

      I've never tried it with the potato skins still on but I'm sure it would work fine. You don't have to remove apple or pear skins. If you try it let me know how it turns out.

  3. Linda says

    Yes - potatoes with skins on dry very well - not much difference in 'skinless'.

    I dehydrated a boatload of onions recently – but moved the dehydrator to the garage to keep the smell out of the house. (Been there – done that – took days to air out.) BUT – now the garage SMELLS LIKE ONIONS – A MONTH LATER! The moisture that dripped from the onions, and out of the dehydrator, formed a little onion-smell puddle on the garage floor....and it stayed – and stayed.... ;D

    Now, I guess I will have to drag the darned dehydrator out to the garage to see if doing potatoes out there will remove the onion smell..... wait a minute !!! (light bulb flickering weakly) – maybe all I need to do is just make some potato shreds, like those pictured, spread them on the onion spot on the garage floor..... and let ‘em dry. Ya think it might work??? ;D Several weeks of 'airing' during non-snowy too freezing cold weather hasn't helped much. Just might try it! ;D

    • Jennifer says

      Linda, let me know if it works! Oh yeah, and stay tuned for some "getting the smell" out of other things in up coming blog posts!

  4. Marian says

    I've found that leaving the skins on when doing hashbrowns doesn't work well. The skins clog up the shredding blade & turn the potatoes into mashed potatoes. I take the skins off when doing sliced also but leave them on when I do diced since I cut those by hand..

  5. says

    How do you store your dehydrated taters after they are done? Do you soak them in water before using? Also, how do you use the dried onions? When I've purchased dried onions and used the in soups, they gave us "digestive issues" and so I'm wondering how to avoid that. With fresh onions, I always saute them before adding them to anything cooked. I love this idea of yours here! I have a little old school desk on my front porch where I put the dehydrator in the summertime to keep the house cool. That would be a great place to dehydrate the onions! And since onions don't always keep too well... Thanks for the good ideas!

    • Jennifer says

      To store the potatoes I put them in the freezer for two weeks to pasteurizer them. Then I store them in a Mylar bag in a food storage bucket. Yes, to re-hydrate I just soak them in water (use enough just to cover the potatoes). I do the same with the onions. I soak them in water for a few minutes then saute as normal.

      • Marian says

        We also use mylar bags. And Mason jars & Food Saver bags. All with oxygen absorbers. With the Food Saver bags, we've made up meals in a bag. Poatoes (or rice) veggies & a couple bouillon cubes or powdered cheese. We can add canned meat when we cook it.

      • Cathy says

        I have been dehydrating potatoes for quite a while and I have never heard of putting them in the freezer to pasteurizer them. Can you explain what this means?

        • Jennifer says

          When you dehydrate food you don’t heat the food to a high enough temperature to kill insect eggs or bacteria. Freezing the food in a deep freezer for several weeks takes care of the majority of problems that might arise from bugs and bacteria. It’s not 100% full proof some bacteria freezes just fine and will thaw out and still be active. Obviously the ancient Egyptians did not have freezers but they did live in a very dry climate which is helpful in dehydrating. Since I do not live in a dry climate and I have the freezer option available to me it’s just an extra precaution that I take. In addition I find the freezer continues to dry the food out just a bit and as a result I get food that is very similar to freeze dried.

    • Marian says

      We have a small thermos we use for rehydrating the potatoes. Cover them with boiling water, seal it up for a few mins., drain & cook them up. With soups I just through them right in & add a little extra liquid to the soup.
      If we're using the onions in a fried dish we rehydrate but most times we just toss them in the dish dry.

    • Jennifer says

      I plan to place the potatoes in Mylar bags and then place the Mylar bags in 5 gallon food grade buckets. I also plan to make potato flour from some of the potatoes. As long as you keep them in a cool, dry place they should be last a long time.

  6. Ann Marie Jones says

    My dehydrator does not have a thermostatic control, just vents. Will that still work? If so , how often would I need to alternate shelves and how many hours/days will the process take? Thank you for any responses. Ann

    • Jennifer says

      Yes, any dehydrator will work. You'll just have to keep a closer eye on the potatoes. I'm not sure how often you'd have to rotate your shelves, it all depends on the dehydrator you have. If I were you I'd take notes on times and rotation the first couple of time I dehydrated potatoes that way you'll have a record of when to rotate and the time it takes your dehydrator to dehydrate.

  7. Lisa says

    How dry should the potatoes get when they're done being dehydrated? Should they be crunchy? Or should they have a little water in them? Thanks in advance.

  8. Sam and Joeys Grama says

    You said to cool them overnight in the fridge after boiling. I'm guessing you drain them to cool them, is that correct? Seems they would be pretty water logged otherwise. Thanks for the info.

    • Jennifer says

      Well, eggs and bacteria could still be a problem during the dehydration process since it takes several hours and the temperatures are not high enough to kill either. That's why I recommend the potatoes send a small amount of time in the freezer.

  9. Cheryl says

    I love your website. I came across it when looking for how to dehydrate potatoes. I have dehydrated red potatoes, both sliced and shredded. They turned out great! Now I'm dehydrating Yukon potatoes and after blanching them they are still turning black. Not all of them, but a major of them. Do you have any ideas on what I should do? Also, is it better to can Yukon's?

    Thank you!

    • Jennifer says

      Thank you for you kind words, Cheryl! I'm not sure why your potatoes are turning black after you blanch them. My guess would be that they might not be cooked quite enough. The do need to be a cooked a bit more than just blanching; they need to be cooked through but not mushy. Dehydrating or canning would both work for Yukons; it just depends on how you want to store then and use them as to whether you dehydrate them or can them.

    • Tres B says

      I always put my peeled potatoes in water with lemon juice until I have them all peeled, no matter how I am fixing them (canned, dried or fresh). The lemon juice keeps them from turning black, and will even "crisp up" ones that might be a tad old and wrinkled.

  10. Deb says

    Your website was just what I was looking for - very informative and complete. Loved the step by step with pictures!
    I wanted to share something it took me years to figure out through trial and error.
    If potatoes are turning black when dehydrating they aren't cooled enough - leaving them in the refrigerator overnight (as your article suggests) should alleviate that. Yukons, because of the denseness and waxy texture, take longer to cool.... so you will notice this more so with them if they aren't cooled thoroughly.
    Thank You again for sharing your wonderful site!!

  11. OmaK says

    Thanks so much for sharing your wonderful ideas han helpful hints, they are just what I was looking for.
    Now to get the dehydrator I am looking for.

  12. George says

    I have been vacuum sealing my veggies in glass jars, I also put in oxy-sorb packets is this a good way to get a longer shelf life. I'm trying to get at least 10yrs. Any hints you might have would be greatly appreciated.

    • Jennifer says

      Vacuum sealing is a great way to preserve food. I think the oxygen absorbor is overkill if you are already vacuum packing. Ten years is a long time! I'm a big believer in food rotation. I would not eat anything over three years unless there was no other food available, even in a pretty bad collapse three years is long enough to get crops going.

  13. Diamond says

    I love your blog and want you to know I have bookmarked more ideas from you than I have any other. Thank you for such awesome and practical ideas!

  14. Judy says

    Hi guys,
    The potatoes turn black because they are immature. Not ready for cooking or eating. That's the pick and get to the store and let it ripen on the shelf concept of producers. Really home grown potatoes aren't generally eaten when they are still green because the grower knows a green potatoe from a mature one.

      • Sava says

        green potatoes are those that have been exposed to the sun while growing. It should not eaten. If you grow fresh potatoes you can eat them any time. if you "cured" potatoes then you have to wait until the plant freezes or dries off the top. We normally pick them and let them sit on the basement floor for several weeks beforing storing as an alternate way to cure.

    • Jennifer says

      Hi Stephanie,
      I place the potatoes in water, just enough to cover them and wait about five to ten minutes for them to re-hydrate. Then I use them as normal.

  15. Phyllis says

    Can you dry chunks of potato? If so, how big do you cut your chunks. Also can the chunks then be rehydrated and use as mashed potatoes?

    • Jennifer says

      Hi Phyllis,

      Yes, you could dehydrate the potatoes in chunks and re-hydrated them to make mashed potatoes or you could just grind up the dehydrated potatoes and make your own instant potatoes.

  16. Tammy says

    Very helpful, thanks for your information on dehydrated potatoes. We have Food grade buckets and Mylar bags. Can this process make potato flakes as well ? What do you know about making insant rice Thanks

  17. says

    I was so glad to get an update email on this today, because someone gave us a lot of potatoes and some of them are going bad, so now I remembered I can dehydrate them!

    • Jennifer Osuch says

      Yes, but you would need to make sure your mashed potatoes were spread really thin on the trays, otherwise it might take forever.

  18. Don says

    Just read your post on potatoes and onions, I to dry a lot of my vegetables, but on my onions I just slice them thin and the potatoes I do the same, but I made the mistake and did the potatoes first and then the onions!! so it was a job to get the onion smell out, but keep up the good work!! Don

  19. Jean says

    Hi Jennifer

    Love your posts, I was wondering about sliced potatoes for au gratin or scallops, how thin would they need to be cut to make them dehydrate and still be good for making au grating when rehydrated?

  20. Cindy says

    Has a anyone tried cooking the potatoes with the onions (maybe alternating each tray) to see if it cuts down on the odor?

    • Jennifer Osuch says

      Hi Cindy,
      I have not tried that, but since you mention it I am curious.....:) Let me know if you try and what the results are.

      • Cindy says

        It worked great! Did 6 trays of potatoes and 3 of onions. Very strong smell first few hours but by the time they were done no odor. I took the onions out a couple hours prior to the potatoes as they were done sooner.

  21. Cindy says

    I do have another question. New to this. :). I did potato slices. 1/4". 10 hours. All brittle. I put them in the freezer (as additional preventative for bacteria) in a regular zip lock bag until I had the time to seal a meal them a couple hours later. When I checked them after an hour of putting them in the freezer there was a little condensation on the inside of the bag?? How do you know when things are done enough?

  22. karen says

    TIP for Y'all...go to walmart or any fabric store. Buy a yard or two of fine mesh netting, such as wedding veil netting, plain white, no sparkles or colors. cut to size of your trays, round or rectangle, doesn't matter. Put on your trays and your food will not fall thru. When you take it off just roll up or fold up the netting, transfer the netting to a bowl and dump it, if anything sticks just rub the netting together on itself and it will come right off. These wash easily in hot soapy water, and you can even put them in the dishwasher. They are cheap, reusable, and replaceable. Try it! You'll like it!

    • Jennifer Osuch says

      Hi Karen,

      The problem with doing that is that often the material is not food grade so I know that would be a problem for a lot of people. It would be for me. I do not recommend doing that.

    • Brooke says

      I think that's a fabulous idea! I would wash the fabric first to get out any "finish" that they put on in the manufacturing process and I think it would be fine to use with food. Thanks!

  23. carol says

    I have purchased those oxygen packs and store my dried goods in glass jars with 2 or 3 of them per mold yes didn't freeze either should i?

    • Jennifer Osuch says

      Hi Carol,

      If you don't see any mold and everything looks good, you're probably fine. Freezing is just an extra precaution.

  24. Margie says

    Could you shredd the potatoes before you blanched them? I have a Salad Master with a coarse cylinder like for making coleslaw . and then don't blanch as long. Thanks.

    • Jennifer Osuch says

      Hi Margie,

      You could give it a try. You might end up with something more like mashed potatoes though. I feel safer doing it after the potatoes have been cooked.

  25. Roberta Oswalt says

    Hi Jennifer, I would like to know after you freeze the hash browns after dehydrating them for a couple of weeks and take them out will there be moisture in them when I vacuum seal them in my mason jars?

    • Jennifer Osuch says

      Hi Roberta,

      I have not had this problem. I usually place my Mason jar in the freezer and watch them after I take them out for a couple of days before I put them away. There will be condensation on the outside of the jar but not on the inside, especially if it is already vacuum sealed, but even if they are not I have not had any moisture in the jars. This might be different if you live in a tropical environment.

  26. says

    Hi Jennifer, thanks for this informative blog. I do not own the electric dehydrator and intend on drying potatoes using solar-tunnel heat. Will they dry right. I am in KwaZulu-Natal-South Africa where sunheat can go as high as 37 degrees Celsius.


    • Jennifer Osuch says

      Hi Sandile,

      There are a ton of different designs of solar-tunnels so without knowing exactly what your set-up is I'm not sure. 37 Celsius is enough to dehydrate food sometimes in some climates. It depends on humidity. So I really recommend you get a set-up that has a higher temperature.

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