I, for one, can prepare a delicious breakfast out of nothing but fried potatoes. I’m aware that fried meals are bad for me, yet I still like a plate of those “greasy” spuds whenever I can.
I’d like to share this dehydration recipe with site readers because they seem to be interested in the issue of survival meals. You may package them with your food saver and place a couple packs beside your bottled water in your vehicle’s emergency food supply. I’ve tried some of the commercially available dehydrated versions, and they’re not half bad.
Depending on how the potatoes are sliced and dried, they may be used for anything from frying to creating au gratin potatoes. This is the method that I would recommend.
To begin with, choose firm, not overripe, potatoes. Continue to peel and thoroughly wash them. Take your potatoes and slice them 1/4 to 3/8 inch thick. This step is made much easier by my wife’s food processor. It ensures that I get even cuts on every piece every time. You could also slice them 3/8 of an inch thick as shoestrings if you wanted. Another of my favourite cuts are the grated or diced ones. It all comes down to how the dried potatoes are going to be used.
As a preparation for your potatoes, steam blanch them in hot water with about 1 teaspoon of sodium bisulfate for every cup of water used. Blanch them for 4 to 6 minutes, or until they are transparent but still firm.
After this, thoroughly rinse them in cold water to eliminate any leftover starch. Set your drying temperature to roughly 160 degrees Fahrenheit for 1 to 2 hours, or until they are totally dry.
You may grate the pieces and rehydrate them later to make hash brown potatoes. As a bonus, here’s a simple recipe for one of my favourite foods, au gratin potatoes.
3 cups of dehydrated diced potatoes (see above)
6 teaspoons of melted butter
3 tablespoons of flour.
1 & 1/2 cup milk
1 cup shredded Cheddar cheese
Season with salt and pepper to taste.
Place the potatoes in a baking dish that is shallow.
2. In a small saucepan over low heat, melt 6 tablespoons butter.
3. Take the butter and mix it with the flour. To combine everything together, give it a good stir.
4. Gradually pour in the milk.
5. Continue to cook, stirring constantly, until a thick sauce forms.
6. Stir in the cheese until it has melted.
7. Pour the sauce over the potatoes in the baking dish and gently mix them together.
8. Bake potatoes at 400°F for 30 to 40 minutes.The finished result should be golden brown.
You now have a delicious supper of au gratin potatoes. I could eat this as a major course!