Freeze Drying Potatoes: A Complete Guide
Everything you need to know about freeze drying potatoes: prep, storage, shelf life, and pro tips to preserve your harvest for years to come!
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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.
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