Freeze drying potatoes is a great way to deal with a bumper crop of potatoes. I'll show you how to make freeze dried hash browns, fries, cubed potatoes, and sliced potatoes. Freeze dried potatoes can be rehydrated and served with shaggy mane mushroom waffles, soups, stews, and so much more!
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With fall here, I decided to pull up my potatoes. Having so many potatoes all at once gave me the idea to freeze dry most of them to have on hand when I need potatoes later in the year.
I decided to make a tray of French-cut potatoes, one tray of hash browns, a tray of sliced potatoes for scalloped potatoes, and a couple of trays of cubed potatoes.
I have an extra-large Harvest Right freeze dryer, which has seven trays. I had enough potatoes to fill five trays. I try to fill all the trays when I run my freeze dryer, so I decided to make freeze dried apples and also freeze dried a tray of fresh mint from the garden. Next week, I'll get busy freeze drying eggs and then on to freeze drying mushrooms... My work is never done this time of year!
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Why You'll Love This Recipe
- Freeze drying potatoes is the perfect solution for when you have too many potatoes on hand that you don't want to spoil.
- Freeze dried potatoes can be stored in mason jars or mylar bags and rehydrated whenever you need them.
- The texture and taste of freeze dried potatoes taste exactly like fresh potatoes.
- Freeze dried potatoes can be stored up to 20+ years, which makes them great for emergency food storage!
Ingredients & Substitutions
All you need to make freeze dried potatoes is lots of potatoes and a freeze dryer. Any potatoes can be freeze dried. I freeze dried some Russet potatoes, red potatoes, and sweet potatoes. I was able to freeze dry 3 lbs of potatoes per tray.
Easy Steps to Freeze Drying Potatoes
Step 1: Begin by washing the dirt off your potatoes, then scrub them with a vegetable brush. Lay them on a towel to dry.
Step 2: Line freeze dryer trays with precut parchment paper or silicone liners and fasten dividers between the trays. Fill a large pot with water halfway and bring it to a boil.
Step 3: Use a sharp knife, a mandoline, or a food processor to chop/slice/shred your potatoes enough for one tray at a time.
Step 4: Fill a large bowl with ice and cold water, then add potatoes in batches to boiling water (1 minute for shredded potatoes and thinly sliced potatoes, and up to 3 minutes for large pieces). Remove potatoes with a slotted spoon or a spider strainer and transfer to the bowl of ice water.
Step 5: Blot potatoes dry with a kitchen towel, then arrange on trays until all the trays are filled.
Step 6: Turn your freeze dryer on and allow the chamber to cool for 15 minutes. Next, load trays, close and lock freeze dryer door, and close the drain valve. Select start to begin freeze-drying potatoes.
Step 7: When the freeze drying cycle is complete, open the drain valve to release the pressure, then open the freeze dryer door. Check to make sure potatoes are completely freeze dried with no moisture remaining. If necessary, add more freeze drying time.
Pro Tip: Break potatoes in half; if they are cold in the center or still gummy, they are not done. The potatoes should snap cleanly.
Step 8: Add potatoes to mylar bags with oxygen absorbers for long-term storage. Remove as much air as possible from the bags and seal using a heat sealer. For short-term storage, add potatoes to a mason jar, add an oxygen absorber.
Pro Tip: Mashed, cubed, or shredded, they all look the same in mylar bags. Label and date your bags to save yourself the mystery meal later!
How to Rehydrate Freeze Dried Potatoes
To rehydrate freeze dried potatoes, add potatoes to a bowl with just enough warm water to rehydrate them. Allow to soak for 10-15 minutes, then drain excess water and use as needed.
For creamier potatoes, especially if you will be using them to make scalloped potatoes or other creamy potato dishes, you can rehydrate them in warm milk instead.
Still another option is to add them directly to your soup or stew and let them rehydrate in the liquid. You will need to add more broth or liquid to make up for the liquid that gets absorbed by the potatoes.
🤷🏻♀️ Recipe FAQs
Not directly. Potatoes turn dark if you freeze dry them raw. It's best to blanch or cook them first (boil, steam, bake), then freeze dry.
Nope! Peeling potatoes is optional. Skins add nutrients and texture, but some people prefer peeled potatoes for a smoother texture. It comes down to a matter of preference.
Absolutely, however, milk and butter should be added once they are rehydrated. Spread mashed potatoes in thin layers on trays and break up into chunks once dry. Rehydrate them in warm milk, then add butter.
Freeze drying retains the potatoes' shape, texture, and flavor much better. Dehydrated potatoes can get chewy or rubbery.
Have you tried freeze drying candy yet? If not, try making freeze dried Starburst!
Pro Tips
- Don't skip blanching the potatoes first. It keeps them from turning black and preserves flavor and nutrients.
- When freeze drying potatoes, dice, slice, or cube evenly so they dry consistently.
- If you have room in your freezer, consider freezing the potatoes first. This reduces the cycle time.
- Skip butter, oil, and cream before freeze drying potatoes. Add them when rehydrating instead.
- Do some batches as diced potatoes (soups and stews), some shredded (hashbrowns), and some mashed. That way, you have options.
More Homesteading Recipes
If you enjoy this freeze drying potatoes guide, check out these related posts!
Freeze Drying Potatoes: A Complete Guide
Equipment
Ingredients
- potatoes
Instructions
- Begin by washing the dirt off your potatoes, then scrub them with a vegetable brush. Lay them on a towel to dry.
- Line freeze dryer trays with precut parchment paper or silicone liners and fasten dividers between the trays. Fill a large pot halfway with water and bring to a boil.
- Use a sharp knife, a mandoline, or a food processor to chop/slice/shred your potatoes enough for one tray at a time.
- Fill a large bowl with ice and cold water, then add potatoes in batches to boiling water (1 minute for shredded potatoes and thinly sliced potatoes, and up to 3 minutes for large pieces). Remove potatoes with a slotted spoon or a spider strainer and transfer to the bowl of ice water.
- Blot potatoes dry with a kitchen towel, then arrange on trays until all the trays are filled.
- Turn your freeze dryer on and allow the chamber to cool for 15 minutes. Next, load trays, close and lock freeze dryer door, and close the drain valve. Select start to begin freeze-drying potatoes.
- When the freeze drying cycle is complete, open the drain valve to release the pressure, then open the freeze dryer door. Check to make sure potatoes are completely freeze dried with no moisture remaining. If necessary, add more freeze drying time.
- Add potatoes to mylar bags with oxygen absorbers for long-term storage. Remove as much air as possible from the bags and seal using a heat sealer. For short-term storage, add potatoes to a mason jar, add an oxygen absorber.
Notes
- Break potatoes in half; if they are cold in the center or still gummy, they are not done. The potatoes should snap cleanly.
- Mashed, cubed, or shredded, they all look the same in mylar bags. Label and date your bags to save yourself the mystery meal later!
- Don't skip blanching the potatoes first. It keeps them from turning black and preserves flavor and nutrients.
- Dice, slice, or cube evenly so they dry consistently.
- If you have room in your freezer, consider freezing the potatoes first. This reduces the cycle time.
- Skip butter, oil, and cream before freeze drying potatoes. Add them when rehydrating instead.
- Do some batches as diced potatoes (soups and stews), some shredded (hashbrowns), and some mashed. That way, you have options.
Hilda Sterner says
I hope you try freeze drying potatoes soon, then come back and let me know how it goes!