How to properly prepare dried potatoes for the winter

Dried potatoes

Potatoes are a perennial herbaceous plant from the nightshade family.
Potato tubers are edible. The name “potato” comes from the German word “kartoffel”, which contains Italian roots - “tartufolo”, which means “truffle”. And it appeared thanks to the Spanish conquistadors. While searching for gold and treasures in South America, the Spaniards managed to discover several very unusual products for them, which turned out to be truffles, beans and corn (calorizer). Moreover, what the conquistadors mistakenly took for truffles turned out to be ordinary potatoes. It was from this moment that potatoes began to gradually gain recognition throughout the world. Potatoes are eaten boiled, baked and fried. Currently, dried potatoes are widely used in cooking.

Calorie content of dried potatoes

The calorie content of dried potatoes is 298 kcal per 100 grams of product.

Composition of dried potatoes

Dried potatoes contain vitamins E, D, P and B vitamins. They contain many minerals. Among them are potassium, magnesium, iron, calcium, phosphorus and chromium salts.

Dried potatoes have a fairly high calorie content - almost 2-3 times higher than other vegetables. The main energy source of potatoes is carbohydrates, which are mainly represented by starch.

The protein contained in dried potatoes is close in composition to proteins of animal origin. Its amino acids are well balanced and therefore easily absorbed by the human body.

The benefits and harms of dried potatoes

The special value of dried potatoes is that, unlike other products that supply protein (for example, meat), they have an alkalizing effect on the human body. That is why consumption of potatoes has a beneficial effect on diseases associated with metabolic disorders (gout, kidney diseases). Dried potatoes help neutralize excess acids in the body formed during the metabolic process. As you know, excess acids in the body contribute to premature aging.

Due to the high starch content, dried potatoes should be limited in consumption to those who are prone to obesity.

How to cook dried potatoes

Dried potatoes are used to make chips and powder.

The standard recipe for preparing dried potatoes is as follows: fresh tubers are cut into circles 3-4 mm thick, washed well to wash off the starch, blanched in boiling water for 3-5 minutes and immediately cooled under running water (calorizator). The prepared potatoes are poured onto sheets in a layer of 2-3 cm and placed in the oven. Dry first at 75 degrees, then the temperature is gradually increased to 90 degrees.

Drying potatoes

Hiking enthusiasts have long appreciated the beauty of dried potatoes. It is simply ideal for tourists for first courses. Because no one wants to carry kilograms of tubers, and dried potatoes are much lighter.

Before cooking, it should be soaked and then added to dishes. Tourists note that dry potatoes are harsh and do not taste quite the same as fresh ones, and they take longer to cook. But still, a lot will depend on the quality of the dryer. Hiking enthusiasts and housewives choose the Koster, and believe that the Koster is the best dryer for any food.

While hiking, you can prepare many different dishes from dried potatoes - any soups (borscht, cabbage soup, mushroom soup, fish soup) with the addition of other dried vegetables and dried meat. All of them will highlight the taste of potatoes and the dishes will turn out indistinguishable from homemade ones.

And if you have flour and egg powder, you can prepare potato cakes: mix soaked potatoes with egg powder, add flour until you get a not very stiff dough, add salt, level it in a frying pan and fry on both sides. If you put steamed dried meat and dried vegetables on top, you get a camp pie.

The benefits of dried potatoes

Dried potatoes are rich in sodium, phosphorus, potassium, magnesium, iron, vitamins E, D, P, C, PP, B. The protein from dried potatoes is close to animal proteins, and the amino acids are well balanced and quickly absorbed by the body.

It has an alkalizing effect on the human body, that is, it neutralizes excess acid in the body.

Which potatoes are best to dry?

For drying, take medium-sized tubers with a smooth surface, without signs of freezing, wormholes, or deep eyes. The tubers must be mature and completely healthy. It is better not to dry freshly picked tubers of late varieties with thin skin. They need to be left to ripen in a warm room for 2 weeks. During this time, the amount of sugars in it that cause darkening during drying will decrease. It is good to dry varieties such as Lorch and Berlichingen. Use other varieties whose tubers have tough skins. Do not take tubers with mechanical damage, wilted or green (this is a sign of the presence of solanine, a toxic substance). Also, do not take potatoes with growths or signs of sprouting.

How to dry potatoes

1. Wash the potatoes thoroughly.

2. Cut the potatoes into columns with a potato cutter, and then chop them into cubes with a knife.

3. Pour into a saucepan, add water and blanch, stirring occasionally.

4. After the water boils, remove the foam and add salt and spices.

5. After boiling, blanch for 5 minutes.

6. Drain the water and place the potatoes on trays in an electric dryer.

7. Turn on the electric dryer and set the temperature to +65°C and dry for 8 hours. Properly dried potatoes will have the following characteristics:

- golden or pinkish color, depending on the type of potato;

— the smell and taste should be characteristic of potatoes;

- the potatoes should be hard and break when bent.

Dried potatoes

8. After the potatoes have cooled completely, place them in a glass jar under a vacuum lid and store them in a dry place for 3-5 years.

For recipes for drying other vegetables, see the “Drying Vegetables” section.

The Bonfire dryer will help you get potatoes that will have all the above qualities.

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Lady potato: selection and preparation of tubers

In Peru, the homeland of potatoes, there are two main methods of drying them, which are still used today. The first is called chuño and is preferred in mountainous areas. It involves gradual night freezing, alternating with daytime trampling underfoot. The second is named Moraya. It is more reminiscent of modern drying methods. The tubers are left in an icy mountain river for several days, and then simply dried in the sun.

How to choose the right potatoes

Table varieties with large and medium-sized tubers are best suited for drying. Characteristic features: thin skin, few shallow eyes, light (white or yellowish) flesh when cut. No more than one third of waste is generated from them.

• Lorch.
• Berlichingen.
• Smyslovsky.
• Majestic.
• Priekulsky.
• Epron.
• Korenevsky.
• Courier.
• October.

With approximately 6.5-7 kilograms of raw, unpeeled potatoes, you can expect a yield of 1 kilogram of finished dry product.

Each tuber intended for drying must be carefully inspected. All small, mechanically damaged, damaged by pests and weeds, rotten, and with traces of disease are rejected.

Preparation

Raw potatoes are washed under running water. Many preparers use a brush or a stiff kitchen sponge. The vegetable is peeled and the eyes are cut out.

Before the potatoes go into boiling water, they must be constantly kept in cold water. Otherwise, it will oxidize and turn black. Then the appearance of your dryer will be hopelessly ruined.

Boiling or Blanching

The ancient Indians of North and South America dried raw potatoes, but this is not accepted in our time. It has a not very pleasant taste and is ugly in appearance. Therefore, it must first be prepared. For this there are two similar, but different methods.

1. Whole peeled potatoes are immersed in boiling salted water. Cook for 7-22 minutes after boiling, depending on the size or variety. It is convenient to cook in a mesh container with a handle. It can be immersed in a saucepan or large vat for large volumes of workpieces. It’s easy to check readiness: take out one potato, cut it, wait until it cools. Inside, the pulp should be firm, not fully cooked, slightly elastic. Drying is carried out only after final cooling.
2. Place the potatoes cut into pieces in a colander. Place in a water bath for 15-25 minutes. After this, the slices are removed and placed on a paper towel to collect excess moisture.

Slicing

There are several types of slicing.

Secrets of the craft: how to dry potatoes in an electric dryer, dehydrator, oven

There are several simple methods on how to prepare dried potatoes. The easiest way is to dry it in the open air. However, potatoes and other hard vegetables are rarely dried because it takes a long time. Complete drying can be ensured only with forced ventilation and very sunny, hot weather without precipitation. Therefore, we will consider only artificial (fire and steam) ways to dry potatoes for the winter or for a hike.

In an electric dryer

Drying time : 6-9 hours.

Figuring out how to dry potatoes in this type of dryer is not difficult.

• Place slices on pre-washed grates.
• Set the temperature to 55-58°C.
• Place the lid on the dryer and turn it on.
• Change the grates every 1.5-2 hours.

Readiness is checked experimentally. Take out one piece, bend it with your fingers, it should break with a crunch, but not crumble.

Place the dryer in a non-residential, well-ventilated room, ideally on a balcony or outdoors under a canopy. The room needs to be ventilated every 2-3 hours. Drying potatoes in an electric dryer is simple and suitable for even the laziest preparers.

In a dehydrator

Drying time : 8-12 hours.

The result is a product of the highest quality, with a minimum amount of moisture. Therefore, it can be stored much longer.

• Line the racks with baking parchment and use a knife to make holes in it.
• Place potato slices on top.
• Install the grilles into the device.
• Set the temperature at 50-55°C.

After the required time, try drying. If it's ready, you can turn it off and let it cool completely before removing the potatoes.

In a gas or electric oven

Drying time : 3-6 hours.

The taste of dried potatoes from the oven is much more pleasant.

• Place potatoes on racks or baking sheets lined with parchment paper. Place the slices tightly; when drying, they will still shrink significantly.
• Set the temperature to 92-120°C.

For a gas oven you need to leave a gap between the device and the door of 15-20 centimeters, and for an electric oven 3-5 is enough. If your oven has a convection mode, then the door can be slammed tightly. Air circulation will be carried out forcedly by a built-in fan. The finer the potatoes are cut, the faster they dry out.

Storing dried potatoes

Dry potatoes are easier to preserve than fresh ones. Its transportation is also simplified. It is well stored in dry, well-ventilated areas for up to 3-5 years without loss of beneficial properties and taste. It is recommended to maintain the temperature to 22-25°C.

• Canvas or paper bags.
• Glass or ceramic containers (jars).
• Wooden boxes with tightly sealed lids.

You can put already dried potatoes in plastic bags and put them in deep freeze. So the shelf life of the product will reach 4-6 years.

What to cook from dried potatoes

Dried potatoes are rich in vitamins of groups B, D, C, E, P and PP. It contains a large percentage of phosphorus, iron, potassium and calcium, magnesium. But what is the best way to introduce such a product into the menu? Many people simply make the slices thin, and after drying with salt and spices, take them as a healthy snack instead of unhealthy chips.

• For first courses, soups, borscht, potatoes can simply be added to the pan. During cooking, it will acquire its original taste and consistency.
• To use dried potatoes for salads or as a side dish, it is better to reconstitute them first. Pour boiling water over the slices in a deep bowl until the liquid completely covers them, wait an hour or an hour and a half. After draining the water, use the product for its intended purpose.
• To make the puree, soak the potatoes as directed above. After this, boil it in salted water for several minutes. Drain the water and grind the potatoes in a blender.

The dried product can be ground in a coffee grinder to obtain potato powder. It is made into a puree by diluting it with boiling water. You can add it to broths, soups for thickening, make baked goods, cook cutlets or zrazy.

Dried carrots: application

Dry carrots retain more than 80% of the properties of raw carrots, and scientists say that in terms of beta-carotene content they are second only to bell peppers. It “knows how” to regulate carbohydrate metabolism and has anti-inflammatory, bactericidal, and antipyretic effects. It is prescribed for those suffering from anemia and hypovitaminosis, decreased vision, gastrointestinal diseases, and to prevent premature aging. It is believed that tea made from dried tops can remove radionuclides from the body.

The root vegetable and its foliage are widely used in cooking, as well as for making healthy and tasty tea. You can prepare many different dishes from it.

• Soups and broths.
• Meat and poultry.
• Fish and seafood.
• Vegetable dishes.
• Salads.
• Side dishes.
• Baking and filling for it.

You can restore carrots for cooking. Place it in a deep bowl and pour boiling water over it. Leave for 2-3 hours to swell, and then use as fresh. This method is suitable for salads or preparing pie filling. However, you can simply throw it into dishes, such as soup or stew.

Previous Vegetables How to dry bell peppers Next Vegetables How to dry peas: simple drying of “complex” products

Dried potatoes how to use

A variety of dried products today are produced on an industrial scale and, as a rule, are made using freeze-drying technology, that is, dehydration. Most often, grocery store shelves offer a wide range of all kinds of dried berries and fruits, but dried vegetables also deserve attention.

Among dried vegetables, the most popular and common ones include onions (onions and greens), garlic, carrots, beets, horseradish, tomatoes and, of course, potatoes. For example, dried potatoes are subjected to thorough preliminary processing and blanching before drying. Ready-made dried potatoes are widely used in the national economy.

According to the established GOST for dried potatoes, this product can be produced in 3 varieties, which depends, first of all, on the quality indicators of the raw materials. The highest, first and second grades of dried potatoes differ from each other in such indicators as uniformity of cutting, consistency, moisture level, number of dark spots, overcooked potatoes, skin residues and eyes.

As a rule, you can purchase dried potatoes in three cutting forms: strips (columns), plates and cubes. The latest version of dried potatoes after recovery differs in the size of the sides from five millimeters to one centimeter. The first two types of dried potatoes also have their own parameters after soaking in liquid.

How to make dried potatoes at home

In one tourist song there are the words: “People walk around the world... They seem to need a little,” to which I would like to add: “If only there were dry potatoes, the path would be easier.” Dried potatoes are a product that retains its beneficial properties for years. It will save you energy on hikes, feed you at any time, and preparing it at home will not be difficult.

In this article we will tell you how to quickly dry potatoes in different ways: in the fresh air, in the oven, in an electric dryer, in a microwave oven, as well as how to do it correctly.

Homemade chips

Dried potatoes can be made into chips at home. It is enough to add salt, ground pepper or some aromatic herbs to it. Some people use familiar bouillon cubes instead of seasonings.

For the first experiment, we will select the following set of products in the specified quantities:

• two large potatoes;
• a teaspoon of salt;
• a third of a teaspoon of ground pepper (red or black to taste).

Why dry potatoes?

There are many reasons to stock up for future use:

1. Drying increases the shelf life of potatoes. In the absence of a good cellar, saving the harvest is a big problem. There is usually not enough space in the refrigerator, and the taste of the vegetable deteriorates. At a temperature of 2-4°C, the sugar content in tubers increases to 8-10%, and “saccharification” of starch occurs. And being warm, it quickly germinates and rots.
2. Dried potatoes can be stored for 3-5 years.
3. Dried tubers are easier to carry in a backpack or bag, which is especially important for tourists when every gram of luggage counts. The weight of raw potatoes after drying is reduced by 5 times.
4. Food is always available.
5. Reduces cooking time. You once spent your free time preparing a semi-finished product, and in the future, preparing a dish with dry potatoes will take much less time than with raw ones. At the same time, vitamins of group B, PP, as well as potassium, phosphorus, magnesium and iron are not lost. The amino acids in dried potatoes are well absorbed by the human body.
6. The taste of potatoes is also preserved.

Useful tips for gardeners

Some useful tips from experienced gardeners:

1. For long-term storage, use mid-late and late varieties. They have higher shelf life.
2. Remove the tops from the site before digging - if the greens are affected by late blight, which may go unnoticed at an early stage, then when harvesting the fungus will get on the tubers, which will reduce the shelf life factor.
3. Do not overdo it with organic fertilizers (manure) - it contains a large amount of nitrogen, which contributes to the accumulation of sugar in fruits and reduces their resistance to disease.
4. A lack of potassium fertilizer leads to a decrease in the keeping quality of potatoes.
5. Be sure to carry out light treatment of products when drying - it is a disinfection measure.

Drying potatoes before storing them in the cellar is the main measure to disinfect the tubers and increase their shelf life. If you refuse to carry out this event, the shelf life of the product is reduced by 40%.

personal blog of Evgenia Mednikova

In the process of preparing for the trip, 2 k.s. In North Ossetia, the task was received to dry 55 pieces of crackers and prepare 360 ​​grams of dry potatoes.

I had no questions regarding the crackers. And in vain. “Arrogance is a dangerous thing. She is playing evil games with you” - this was my first lesson from a trip that I did not even plan to go on myself. But preparing the crackers for the hike is a different story.

Drying potatoes was much more successful than preparing dry bread. All thanks to the fact that I first took the trouble to study the information available on this issue.

Optimal drying conditions

The potatoes are boiled a little before drying. If this is not done, raw sliced ​​​​slices will quickly darken and take on an unappetizing appearance:

1. Wash the tubers and remove the skins.
2. Cut into thin slices up to 3 cm long and 3-4 mm wide - this will dry them faster.
3. Rinse the chopped potatoes well and soak in water for 10-15 minutes. This will remove some of the starch and speed up drying.
4. Place in boiling water, after salting it. After boiling, cook for about 5 minutes. The main thing is that the slices remain strong.
5. Pour the contents of the pan into a colander and cool under running water.
6. Let the water drain and start drying.

Stage 2: Blanch

If you start drying potatoes without pre-processing, the result will be dark pieces that are not very appetizing. To prevent this from happening, the potatoes are processed in such a way that the top layer of the piece is slightly baked or boiled. To do this, immerse the potatoes in boiling water for 5 minutes. Or they simply pour boiling water over it and then immediately immerse it in cold water.

I did the following:

Boil about 4 liters of water in a 5 liter saucepan. After boiling, I added a small heaping tablespoon of salt. Information from the Internet claimed that if potatoes are blanched in well-salted water, they turn out tastier and have a more aesthetic appearance. Having sent all 1.5 kg of chopped potatoes into boiling water, I timed 4 minutes. I stirred the potatoes periodically. Closer to the due date, the pieces were still hard, but already crumbly at the edges. I turned off the potatoes. While I was taking the product out of the boiling water, it finished cooking by itself.

This is why it is important to quickly transfer blanched potatoes from hot to cold water. However, the almost finished slices dried perfectly

You just need to be careful when spreading the potatoes evenly across the pan.

How to dry potatoes at home

All kitchen appliances that produce heat are used to dry potatoes: oven, microwave, fruit and vegetable dehydrators.

Drying time depends on the equipment and ranges from three to ten hours. The moisture content of dried potatoes is about 12%.

Important! To determine doneness, bend the dried slice. It must break.

In the oven

The most successful drying unit. Allows you to place products on several baking sheets. Here's how to make dried potatoes in the oven:

1. Set the temperature to 80-100°C.
2. On a baking sheet lined with parchment paper, place the potatoes prepared for drying in 1 layer.
3. After 30-40 minutes, turn the slices over.
4. Drying lasts 3-6 hours.

To prevent the temperature from rising above 100°C and for better ventilation (if the oven is without convection), open the oven door slightly. You can insert a pencil.

In an electric dryer

The yield of finished products in this case is lower, and the process takes longer than in the oven. Here's how to dry potatoes in an electric dryer:

1. Place the potatoes prepared for drying on trays in 1 layer.
2. Dry first on the minimum setting for 2-3 hours, then switch to the maximum setting.
3. The total drying time is 8-10 hours.

Outdoors

At a temperature of +30°C, sunny weather and low humidity, potatoes are dried under natural conditions:

1. Cover a baking sheet, tray or tray with gauze or use thick paper.
2. Place the chopped blanched potatoes on the prepared areas in one layer and dry in the sun until tender.
3. Turn over periodically to speed up the process.
4. Drying time – 2-4 days. At night and during rain, the workpieces are removed indoors.

In the microwave

Microwaves instantly penetrate the product, heat and evaporate water. Drying occurs quickly:

1. Wash the potatoes, peel them, cut into thin slices 3-4 mm thick.
2. Fill with cold water and soak for 10-15 minutes to partially remove starch.
3. Place the slices on a tray in one layer.
4. Bake at maximum power for 7 to 15 minutes depending on the type of oven.

Dried potatoes - product description

Raw potato tubers are susceptible to spoilage. They require special storage conditions. Maintenance becomes more difficult in the absence of a cellar. It cannot be frozen. When the temperature drops below +1 degree, starch begins to become sugary. A sweet taste appears. But more often, dried vegetables are prepared for specific needs. This unique semi-finished product is valued for its light weight and ease of use.

Not at all chips or whatever they are

Dried potatoes are a home or industrial semi-finished product. Produced by dehydration - drying. The finished tuber contains 10-12% moisture. Significant weight loss facilitates transportation and storage. When soaked and used correctly, the product returns its properties and taste.

How do you dry potatoes?

In the ovenIn the dryer

A familiar analogue of a homemade semi-finished product is instant mashed potatoes from jars. This powder can be easily prepared. Only the slices are dried first. The pieces give you more options for use.

How to store dried potatoes

Dried potato pieces are stored in a dark place, away from moisture:

• in jars with well-ground or screw-on lids;
• in plastic, tightly closed bags.

Shelf life - 1-2 years from the date of preparation, in vacuum packaging - more than three years.

It is not recommended to store all products in one place. Place the dried potatoes in small jars or bags so as not to lose all the preparations due to a raw piece.

Potatoes dried in the oven

Potatoes are the most popular and sought-after vegetable in our country. It is eaten boiled, baked and fried. Currently, dried potatoes are widely used in cooking. Dried potatoes are nothing more than potato chips, but with one difference: they are much healthier for the body. Drying vegetables is becoming very popular today. Since this is a simple harvesting method, which can easily replace fresh tubers, and it will weigh many times less. This preparation is suitable for people who lead an active lifestyle and go on vacation in nature in tents. Since such potatoes can be used to prepare various dishes in the field: soup, stew, stew... When cooked, for example, boiling or stewing, dried slices tend to increase in size. Another advantage of dried potatoes is that they can be stored for a long time.

For drying, it is advisable to take white potatoes inside. It is denser and takes longer to cook. The output of such potatoes will be from 1 kg of peeled tubers to 200 g of dry preparation. For drying, potatoes are cut into various pieces: cubes, slices, slices, strips... Here you can experiment and choose the method that you like best. When choosing a cutting method, keep in mind that a thin layer dries faster and more efficiently, while the cube dries inside for a long time and swells like a small ball.

• Calorie content per 100 g - 298 kcal.
• Number of servings - 1
• Cooking time - 3-6 hours

Ingredients:

• Potatoes - 2 pcs.
• Salt - 1 tsp.
• Ground black pepper - 1/3 tsp.

Recipes with dried potatoes

Chips

Dried fruit can replace chips sold in stores. It will not only be tasty, but also healthy.

1. To do this, immediately before drying, cut them into thin slices. The thickness should not exceed 1.5 mm.
2. Salt and pepper if desired. Some people use familiar bouillon cubes as a seasoning. You can sprinkle with herbs for taste.
3. We decide on the drying method and send the potatoes to bake. After 15–20 minutes, taste them and, if they are dry enough, serve.

This is a great snack and a healthy alternative to dubious supermarket chips.

Pancakes

We will need to prepare:

• dry potatoes for mashing;
• flour;
• salt;
• chicken egg;
• green pea;
• sunflower oil for frying;
• sour cream or sauce for serving.

Preparation:

1. First, prepare the puree: soak the dry preparations for half an hour or an hour. Then drain the water and fill the potatoes with a new portion. Cook for 10 minutes and pour the broth into a separate bowl.
2. Knead the boiled pieces. A blender is best for this. It will work faster and better. Salt and taste.
3. Dilute the resulting mass with the drained broth and mix everything until smooth. Make sure there are no lumps.
4. Let the puree cool slightly and break the egg into it. Mix everything well again. The eggs can be beaten separately and then added to the prepared potato mixture.
5. Now we begin to introduce flour. You won't need much of it, since potatoes contain starch for thickness. Bring the dough to the consistency of sour cream, maybe a little thicker, but not much.
6. Add green peas. We will need a canned product. Carefully remove the peas from the liquid and add to the dough. Mix everything.
7. Pour oil into a frying pan and heat it slightly. The fire doesn't have to be big. To ensure the pancakes are well baked, they should be cooked over medium heat.
8. Spoon the dough into a frying pan heated with oil and begin baking.
9. Fry on one side until golden brown, then turn over and fry the other side.
10. Place the finished pancakes on plates. Pour sour cream or sauce on top and serve.

You can use fresh herbs for decoration. This will not only make the dish original, but will also add flavor.

Conclusion

Potatoes are an indispensable product in every family. You can cook a lot of different dishes from it. Considering that this is also a healthy vegetable, diversifying the menu will not only be desirable, but also necessary. Remember that dry potatoes just need to be soaked to return them to the quality and taste of a fresh vegetable. If you have a long way to go fishing or hiking, then without dried potatoes it will be difficult in nature.

Now you know how to store potatoes for a long time, how to dry them properly and what you can cook from them. If you want to constantly have fruit available, then spend time drying it. It will take a day, but for a whole year you will be able to delight your household with different dishes and baked goods made from healthy and tasty vegetables.

How to dry Cooking tips