|Dehydrated sliced and shredded potatoes|
Last year, I sliced the potatoes raw, blanched the slices for 5-6 minutes and soaked the slices in 1/4 tsp. Fruit Fresh per quart of water for a few minutes, and then put the slices as close as possible on the dehydrator trays.
Since my dehydrator is an old DAK, it doesn't have any of the new fangled things like temerature control and a timer. It just has an off and on switch. I have to rotate the trays, which gets old after a while, especially if I have to get up at night and rotate them.
This year, I boiled the unpeeled potatoes whole until a bamboo skewer went through them with a little effort. I also made sure the potatoes where about the same size for more even cooking.
Next, I put the whole, boiled potatoes in the fridge until the next day. I cut off the root end and sliced or shredded thm on my mandoline. Much easier than a knife. The skins came off as I went.
I layed the slices on the trays as close as possible, in a single layer, and turned the dehydrator on. For the shredded potatoes, I put a layer of about 1/2" on the trays. Oh, before I forget, I have screens so the small stuff doesn't fall through the trays. Since I had to rotate the trays, I spread the shredded potatoes out as they dehydrated.
These are also nice to have on hand.