Dried potatoes take up little space during storage. I use it to prepare a variety of dishes. For drying, I use simple available technologies.
Preparatory stage
I wash the potato tubers with cool water, then remove the peel. Shredded potatoes in thin slices, maintaining a length of up to 3 cm. Width and thickness are 3-4 mm. In order to remove excess starch, pour potato slices for 10-15 minutes with cold water.
Then I transfer the slices to boiled salted water. I cook them for no longer than 5 minutes. It is important to maintain the elasticity and integrity of the fragments. I pour the contents of the pot into a colander. I spill it immediately for cooling with cold water. I leave excess moisture to drain. Then I start the drying process.
In the oven
In one layer I distribute the potato fragments on a baking sheet covered with a sheet of parchment paper. Install in an oven at + 80... + 100 ° C.
I leave the door ajar. I turn the pieces every half hour. The product will be ready in 3-6 hours.
In an electric dryer
I like this technology in that drying is carried out evenly, without requiring constant monitoring. I put the potatoes on a pallet in one layer.
First, I set the minimum mode for 2-3 hours, after which I switch the device to maximum heating. On average, the process lasts 8-10 hours.
Outdoors
If the weather is warm (about + 30 ° C), then I practice drying prepared potatoes in the fresh air.
I use plywood sheets, pallets. I cover it with thick white paper, natural fabric or two-layer gauze. I lay out the potato plates in one layer.
I install it in a place illuminated by the sun. Before nightfall or during the rain, I transfer the raw materials to the premises. With this technique, potatoes dries out in 2-4 days.
In the microwave
This appliance can dry potatoes without pre-blanching. Immediately after shredding, I immerse the blocks 3-4 mm thick in cool water for 10-15 minutes.
I put it back on a sieve and then transfer it to a flat plate. At the same time, you cannot make more than one layer. I turn on the maximum power. The total drying time is 7-15 minutes. During this period, I turn the potato slices once.
other methods
I sometimes practice freeze drying based on the evaporation of ice from frozen potatoes. I spread thin slices in one layer on a low tray. I put it in a freezer free from other products without the "No frost" option. Withstand 7-14 days.
Silica gel, which is a solid hydrophilic adsorbent, helps in drying potato fragments.
I store dried potatoes in a dry, unlit place. I transfer it to containers with sealed lids. With proper preparation of tubers and carrying out all stages, it is possible to obtain a high-quality dried semi-finished product that does not lose its characteristic taste.
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