How to Dry Potatoes for a Winter or a Camping Trip

Potatoes are familiar to Russians since childhood. Potatoes can be used to prepare many delicious and original dishes. This is the most indispensable vegetable for soups, a great side dish for meat or fish, it is added to salads, it makes a delicious mashed potatoes, it is fried, baked, boiled, etc. The list is endless.

Taking it with you on a camping trip, if you're preparing to go for several days, would be sensible, but quite heavy. Properly dried potato preserves can replace fresh tubers. They taste and composition will not differ from the fresh vegetable, but will greatly ease the burden: 1 kg of fresh potatoes = 200 grams of dried.

Today we will talk about dried potatoes. In this article we will tell you why they dry it, how to properly conduct the process and store it, let's introduce some recipes for cooking dishes from dried potatoes.

Why dry potatoes for the winter

The cellar can safely and securely store vegetables from the garden bed. But if it does not exist, then enterprising housewives resort to other ways of preserves. One of them is drying. You can, of course, use the refrigerator, but firstly, there is not enough space to put the right amount of vegetables for the winter, and secondly - the taste will change. Potatoes will become sweet, because already at 2°C the sugar level will increase. Store in the heat - also not an option. With this method, it will start to sprout and will become not edible.

Dried potatoes can be stored for up to 4-5 years.

If you lead an active lifestyle and often go hiking or fishing, then you can't do without potatoes. Why carry heavy vegetables in your backpack when you can replace them with lighter, dried counterparts. In terms of composition they will be no different, but in terms of weight the dry vegetable will be 5-6 times less.

Another reason to stockpile is affordability. Since the storage of dry potatoes is long, you do not have to worry that you have to run to the store for it. It will always be available at your home.

Another thing that needs to be mentioned is the time savings. By spending a day on preparations, you can save your time all year round when cooking individual dishes or baking. Semi-finished products cook faster than fresh ones, as they will have already gone through some cooking steps in the process of drying. Note that the composition, which is useful to humans, will remain. Dried potatoes will have the same amount of vitamins and amino acids that are contained in the vegetable from the garden.

Properly dried product not only will not lose its useful qualities, but also the taste will remain the same. The flavor can only change with improper storage!

How to choose potatoes for drying

All varieties are suitable for the process, but it is better to choose table ones. In terms of size, take medium-sized tubers, preferably with a thin skin, so that there is less waste. If we talk about the characteristic features of table varieties, they have a thin skin, when cut which reveals either white or yellowish "core". On the surface of the skin should not be a lot of so-called "eyes": 5-6 shallow ones are acceptable.

The most suitable varieties for making for the winter are considered to be:

• Oktyabrenok;
• Majestic;
• Korenevsky;
• Lorch;
• Courier;
• Epron;
• Smyslovsky, etc.

You should know! To get 1 kg of dried potatoes, you will need 7 kg of fresh tubers.

Small fruits, tubers with mechanical damage, "diseased" or with suspicion of disease, rotten, affected by pests or weeds are not suitable for the preparation of dried semi-finished products. Carefully inspect each potato so that your efforts are not wasted.

How to prepare a vegetable for drying

There are two steps in the preparation process: blanching or boiling and slicing.

Blanching or boiling

For those who do not know what blanching is, we explain that it is immersion for a few minutes in boiling water. Let's get acquainted with how you can prepare fruit in our case.

Why boil before drying? Boil potatoes before cooking for the winter, so that they look more appetizing, and the top layer of the fruit slightly baked. To do this, boil water and drop the prepared slices into the boiling liquid for 5-7 minutes.

Some housewives simply rinse the slices with boiling water and pour salted cold water.

We propose to consider two options for preparation:

Method I.

1. We peel the potatoes from the skin, remove the eyes and wash them.
2. Pour water and leave for 10 minutes.
3. Drain the water and pour the tubers again.
4. We put the water on the fire, bring it to a boil and salt it to get nice and tasty half-cooked vegetables as a result.
5. We send the vegetables to boil for 10 minutes. The time depends on the variety and size of the tubers.
6. We check for readiness. To do this, take out one vegetable, cut it in half and look. The middle of the pulp should be firm, not fully cooked. In the process of drying it will finish.
7. If it's done, drain it and let it cool.

For convenience, you can use a mesh container to immediately take the boiled potatoes out of the pot.

Method II
You can cook with pre-cut slices.

1. Peel the potatoes, wash them, and cut them into pieces. Rinse again to get rid of the starch as much as possible.
2. We pour water and leave for 10 minutes.
3. We put it in a colander and put on a water bath for 7-10 minutes.
4. At the end of the time take it out and let the water drain away.
5. Spread a paper towel or napkins, put the boiled potato pieces on them and let them dry.

Remember that the fruits must be firm. They should not be overcooked, otherwise the drying will not work. If you don't know how much to boil, try it while blanching. Boil the vegetables until they are half cooked, as they finish drying.

Important! Before boiling, you need to hold peeled and washed tubers in water to get rid of some of the starch and speed up the boiling process.

Slicing

Different kinds of slicing can be used for drying:

• straw;
• slices;
• cubes.

It makes no difference how you slice, the main thing is that they are not too large and they would be convenient to store. The best option is 3-4 mm in width of the plate and 2-3 cm in length. Such slices or slices are easy to take with a spoon. This is especially useful for those who will cook on a camping trip.

Slicing and dicing can increase the drying time, as such forms may not dry out inside.

There is another option - chop on a grater with coarse teeth. In this case, the blanching process will need to be reduced by 3-5 minutes.

How to properly dry potatoes

There are several options for artificially drying potatoes: in the oven, microwave, dehydrator, electric dryer. You can dry in the sun, but this will require good ventilation or weatherization. The process is not quick and may take several days to be fully ready. There is no guarantee that the weather will not go bad and it will not rain. If this happens, the process will have to be completely interrupted and resort to artificial methods. Let's consider some of them.

In the oven

This is the easiest and most accessible method of cooking for everyone. There is an oven in every apartment. And you can dry on several trays at once. If there is a lattice tray, it can also be used, laying preloaded with thick foil.

Cooking:

1. Place the prepared slices in a single layer on a baking tray or several at once and place in the oven.
2. Set the temperature to 100-110°C.
3. Do not close the oven door tightly, but leave a gap for the moisture to escape successfully. You can use any device for this. For example, a pencil or a skewer.
4. If you have an oven with a convection mode, it is not necessary to leave the door open. Circulation will be forced by the fan built into the device.
5. After half an hour, take out the trays, turn the potato pieces and continue drying.

Total cooking time is 4-5 hours. It depends on the size of slices and type of potatoes. This must be taken into account. If there is no desire to operate the oven for a long time, then cut the slices finely.

The gap, which is set when drying between the door and the device - 15 cm (for a gas stove). For an electric one, 5 cm is enough.

In an electric dryer

The process is longer, and the yield of finished semi-finished products is less.

Preparation:

1. First, we prepare the grates and lay out the potato pieces on them. They should be laid out in a single layer.
2. Set the minimum mode, close the lid and cook for 2 hours.
3. After 2 hours, change the trays, raise the temperature to the maximum and continue the process.
4. Cooking time is 6 to 9 hours.
5. Every 2 hours, rearrange the trays so that the potatoes dry evenly.

When using this method, it is worth taking care in advance about the room where the process will take place. It is desirable to conduct it in the fresh air under a canopy, or on the balcony. If this is not possible, then ventilate the room after 2-3 hours.

In a dehydrator

This method will be equal in time to the above method of cooking in an electric dehydrator. Approximate time is 8 to 10 hours. Remember that the duration depends on the variety chosen, the size of prepared slices or pieces, as well as the power of the machine.

The product prepared in the dehydrator is of high quality thanks to the capabilities of the machine, so you can store dried in this way potatoes longer. There is almost no moisture left in it, but all the useful qualities and value of the fruit will be preserved.

Preparation:

1. Cover the racks with foil or parchment. Make small holes with a knife or fork.
2. Then lay the prepared and dried slices in a single layer.
3. Put the tray in the device.
4. The temperature mode - 55 ° C.
5. Process time - 8 hours.
6. Check the readiness in the process and determine the final cooking time. If the potato slices are cooked, turn off the appliance and let them cool down in the machine.

Only after they have cooled do we take them out and send them to storage.

In the microwave

Microwaves won't allow you to properly dry potatoes in one go, so you'll need to repeat the process more than once.

Preparation:

1. Place 1 layer on a baking tray.
2. Set the baking mode for 10-15 minutes and cook at maximum power.
3. Turn the slices and repeat the process.
4. Taste the slices for readiness; if necessary, repeat the process from step 2.

The disadvantage of this method is the significant consumption of electricity. If you can afford it, this method will not take much time. This is the easiest and fastest cooking method of all the options offered. But do not forget that microwaves can destroy some of the useful properties of potatoes. If you do not care about this, then this method will be the fastest and most convenient.

In the sun

Drying in the fresh air - the most economical and easy way. However, not everyone can afford it for a number of reasons: someone simply does not have a homestead, someone can not spend so much time on drying, and someone does not allow the weather. Note that drying in the sun in time can take from 3 to 5 days. This is subject to hot sunny weather.

Remember that under the blazing sun you can dry no longer than 1.5 hours. Then you need to create an artificial canopy and continue the process in the fresh air. You can prepare in advance a darkened and dry room and move the tubers there to complete the process.

Preparation:

1. On the ground spread clean paper and cloth. You can use ready-made trays. They're even more suitable, since we'll have to bring our food into the house overnight.
2. Lay out the prepared slices and dry. We lay out in a single layer as in the previous options.
3. Give the potato blanks a stir to speed things up.
4. It takes an average of four days to be ready.

If it rains, we take everything inside right away and wait it out. If it rained for a short time, we wait for the sun to come out again and continue drying. If it rains for a long time, you can employ the artificial drying methods described above.

How to tell if the product is ready

Already in the process of cooking, you can check for readiness. To do this, just take out a couple of slices from the total, wait for them to cool and try to break them apart. If the slice breaks in half with a crunch, then the half-finished product is ready. If not, the drying needs to continue.

How to dry dug potatoes

If you have enough space in your dacha and have a cellar for storage, it is necessary to follow the advice of experienced gardeners. This will keep the crop in one piece and increase the potato's storability by 35%.

Tips:

1. For storing for the winter and longer, choose late or medium varieties.
2. Before digging up the tubers, first get rid of the haulm on the plot. If the greens are infected with phytophthora, the fungus can get onto the fruit. And this in turn will significantly reduce the stamina.
3. Not enough potassium fertilizer during the growth and ripening of potatoes will not allow you to store root crops for a long time.
4. Do not go overboard with fertilizers that have a lot of nitrogen. This will reduce the plant's resistance to disease and contribute to an increase in sugar in the tubers. Such potatoes will not withstand long-term storage.
5. After digging, be sure to let the fruit lie in the sun to allow excess moisture to escape. This process is also good in terms of disinfection.

Fresh air drying process immediately after digging
Optimal conditions for drying in nature:

• air temperature - 18-20°C;
• humidity max. 50%;
• A sunny and breezy day.

If the weather is hot and sunny, dry in the sun for no more than 2 hours. Otherwise, the potatoes will turn green due to the production of solanine and are not edible.

If we are talking about the room, the optimal conditions for drying:

• temperature - 15-18°C;
• Constant blowing or ventilation;
• Humidity - no more than 70%;
• good shade.

Preparation:

1. Clean off dirt and sort. Separate edible potatoes to one side, seed potatoes to another, and rotten or damaged fruits - put aside.
2. Spread a plastic sheet or cloth on the ground and arrange the tubers.
3. If the weather does not allow to dry, then prepare a dry room and lay out the potatoes there, be sure to consider the temperature - 18-20 ° C, enough air and light. In other words, the room should have only diffused light, no direct sunlight, ventilation or artificial ventilation, low humidity and room temperature.
4. The drying process indoors can take 2-3 days. Tubers should be periodically turned so that they have time to dry on all sides.
5. Then we re-assemble the tubers and carefully inspect them for rot and damage.
6. Selected fruits send to the cellar.

Worth knowing! Experienced gardeners and horticulturists prepare the storage room before the next deposit. To do this, the surfaces of the walls, ceiling and floor are disinfected, whitewashed and aired. After a week, you can take the vegetables for storage in a clean room.

How to properly store dried potatoes

For making for the winter and for a longer period will do:

1. Small sized canvas, cloth (to allow good air passage) or paper bags.
2. Wooden containers with a tight lid.
3. Glass jars.
4. Ceramic dishes with tight fitting lids.

Plastic bags can be stored in the refrigerator or freezer.

Dried potatoes are stored from 1 year to 4-5 years. To do this, the established rules for the room should be followed:

• dark and dry;
• well ventilated;
• with a stable air temperature of 18-20°C, plus, minus 2-3°C.

If frozen, the storage period will be 5-6 years.

What are the benefits of dried potatoes

The benefits of dried potatoes are no different from those of fresh potatoes. The drying loses a small amount of trace elements and vitamins, so the percentage of composition remains the same.

Of vitamins it is worth allocating C, PP, D, E and group B. If we talk about macro-and micronutrients, the largest amount of potassium, in second place - phosphorus, followed by magnesium, calcium, sodium and iron.

Despite pre-soaking the vegetable in water and the drying process, the dried root vegetable will have a fraction of:

• water;
• starch;
• ash;
• dietary fiber.

The caloric value is ~298 kcal per 100 g. The protein contained in potatoes is closer to animal proteins in composition. The amino acids present are perfectly absorbed by the human body because they are properly balanced.

There are facts from history, when the potato saved people from death. So the northern peoples in Europe were saved from scurvy in the XIX century.

Let's list some of its useful properties:

• normalizes the water-alkaline balance;
• activates the metabolic processes in the body;
• increases hemoglobin;
• strengthens the immune system;
• neutralizes acidity;
• Recommended for hypertensive people, because it can reduce blood pressure;
• Strengthens the body's defenses;
• excellent antioxidant;
• satiates the body and quickly quenches hunger, etc.

This is an incomplete list of useful properties of the vegetable. Dried product is especially important for tourists. It is easy to carry and useful to prepare, especially when it comes to a long hike. Be sure to include dried potatoes in your grocery list and you will not regret your decision. Adding dried preparations to the soup will bring a touch of zest and freshness, and most importantly - quickly satisfy the hunger that often occurs in a person during a long stay in nature.

The Uses of Potato Peels in Folk Medicine

For cleaning the body

But not only in the fruit itself contains useful substances. Even the potato peelings can be beneficial for a person. If you decide to dry a lot of the vegetable for the winter, you will have a lot of peelings left over. Do not rush to throw them away. They will also be useful.

1. Wash the peel thoroughly and dry it on paper towels.
2. Chop them. You can use a meat grinder, grater, blender, etc.
3. Pour boiling water, put on the fire and cook for 5 minutes.
4. Turn off the gas and let stand for 15 minutes.
5. Strain.

All done! You have succeeded in preparing a concentrated therapeutic solution. Take a tablespoon on an empty stomach in the morning and during the day before a meal. Such "medicine" will not only cleanse the body of toxins, but also contribute to the purification of blood vessels, restore the work of the heart muscle, etc. Recommended for patients suffering from varicose veins, arthritis, skin redness and rashes, hemorrhoids, diathesis.

For gout and blisters.

Another recipe that will be useful for gout.

1. To do this, take out the peels, wash them thoroughly and boil them for 5-7 minutes.
2. We prepare a basin with warm water, stir the prepared decoction in it and warm the feet.
3. It is desirable to carry out the procedure every day to get rid of pain completely.

Sometimes this method allows you to eliminate pain in 3-4 days. In addition, such water "compresses" are useful for people who have corns or calluses on their feet. They will pass in a couple of days. Try it and see what the skin becomes. It will be soft and tender, like a baby.

What you can make with dried potatoes

Potatoes are rich in vitamins, trace elements, minerals, and amino acids. It contains many elements such as phosphorus, calcium, iron, magnesium and potassium. After proper drying, the entire composition is fully preserved. A small part can evaporate or "volatilize", but the main composition remains the same.

1. For the preparation of first courses, dry semi-finished products are sent to the pot during cooking. In the hot broth, they will reveal all the qualities of fresh potatoes and acquire the desired density.
2. To prepare salads, we soak the dried product in boiling water beforehand to recover. To do this, we put them in a bowl, pour hot water for an hour and wait for completion. The liquid should completely cover the slices. Then drain the water and let them dry by spreading them on paper napkins or towels. Now crumble into the salad.
3. To prepare a fried dish, repeat the actions described in the paragraph above. First restore the original qualities, dry, and then cook.
4. To make a delicious mashed potato, soak the dried pieces in boiling water for an hour, then drain the water and pour in new water. Boil for 5-10 minutes, then drain the liquid and mash with milk. Grind into a puree with a blender.

You can make it easier on yourself and prepare in advance from dried vegetables powder in a coffee grinder. Then it will be much easier to mashed potato or puree soups. It is enough to dilute the prepared ground potato flour in hot water and add a piece of oil. Taste for salt, and add more salt if necessary. If you add herbs, it will give a special flavor, decorate the dish and make it even tastier.

Grinded powder will be a great addition to soups, baked goods, cutlets, etc. It will make them richer and thicker.

Recipes with dried potatoes

Chips

Dried fruit can replace the chips that are sold in stores. It will be not only tasty, but also useful.

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

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

Fritters

We will need to prepare:

• dry potatoes for mashed potatoes;
• flour;
• salt;
• chicken egg;
• green peas;
• sunflower oil for frying;
• sour cream or sauce to serve.

Preparation:

1. To begin, we prepare the mashed potatoes: soak the dry billet for half an hour or an hour. Then drain the water and pour a new portion of potatoes. Boil for 10 minutes and pour the broth into a separate bowl.
2. Knead the boiled pieces. The best way to do this is with a blender. It will be faster and of higher quality. Salt and taste.
3. Dilute the resulting mass with the drained broth and mix everything until homogeneous. Make sure there are no lumps.
4. Let the puree cool slightly and beat an egg in it. All again is well stirred. The eggs can be beaten separately, and then added to the prepared potato mixture.
5. Now we start to enter flour. It is required not very much, as potatoes contain starch for density. Bring the dough to the consistency of sour cream, you can slightly thicker, but not by much.
6. We add the green peas. We need canned product. Take out carefully from the liquid peas and add them to the batter. Mix everything.
7. Pour oil in a frying pan, gently heat it. The heat must not be too high. To cook pancakes well baked, they should be cooked on medium heat.
8. Spoon the batter onto the frying pan heated with oil and start baking.
9. Fry on one side until golden brown, then flip and fry the other side.
10. Spread the finished pancakes on plates. Pour sour cream or sauce on top and serve.

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

Conclusion
Potatoes are an indispensable product in every family. With it you can prepare a lot of different dishes. Given that it is also a useful vegetable, then to diversify the menu will become not only desirable, but also necessary. Remember that dry potatoes should simply soak, in order to return the qualities and taste of the fresh vegetable. If you have a long trip to go fishing or camping, without dried potatoes will be difficult in nature.

Now you know how you can store potatoes for a long time, how to properly dry them and what you can cook with them. If you want to have the fruit available all the time, then take the time to dry it. It will take a day, but the whole year you can delight your family with different dishes and baked goods from healthy and tasty vegetable.