I’m going to get right to the point today as a continuation of Part I with photos of how to dry potatoes. Potatoes are one of my favorite garden items and I devote an entire bed to both red and Yukon Gold spuds. These “new” potatoes take a little longer to dry than the traditional Russetts which I am demonstrating here. Also, at the end is a recipe in which to use the sliced and dried potatoes. My next post will be about drying peppers and then you’ll get a recipe for broccoli cheese soup made from all of your dried veggies that will have your family licking the pot. So keep following! (Or as my friend Janis calls them, “Old Rotten Potatoes”) 1 pkg Shawnee Mills Country Gravy Mix 2 1/4 cups water OR make 2 cups of your own white sauce from your favorite recipe 1 cup dried sliced potatoes 1/2 medium onion 1/2 cup shredded cheddar cheese 2 tbsp Hormel Real Bacon Bits or 3 slices bacon chopped into pieces French’s French Fried Onions |
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Tags: Au Gratin, dehydrated, dehydrator, potatoes, preparedness, storage
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I think I’ll try drying potatoes again this year. I didn’t do the blanching step last time and even with the fruit fresh I got some darkening. Doesn’t hurt the eatability, just the looks.
Nancy, I have found that washing the potatoes in water until the water runs clear, works great too. When our potato crop comes in each year, I wind up grating a boatload of them for hashbrowns. Washing them like that and then drying them keeps them from turning brown in the freezer. Blanching does the job as well. Love your website! Some of those patterns brought back memories. 🙂
I found your blog through the CouponQueen’s Facebook page. I’m really enjoying reading all of your posts. The photos make all of your instructions amazingly clear. 🙂
Thanks, Beverly! If you have anything in particular that you are interested in, please let me know and there will be a post!!
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I just got a dehydrater and a food saver system, I can’t wait to see how well it works.
Oh good! You’re going to love them! 🙂
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