Drying potatoes - 3 variants presented

Many types of vegetables can be kept longer by drying them. You can find out what options there are especially for potatoes here.

Potatoes can be dried easily

There are many ways to keep vegetables longer. One of them is drying. Basically, almost every type of vegetable is suitable for drying.

The good thing about drying is that most of the food retains its valuable ingredients. To do this, however, they must first be blanched. This is also important to extend the shelf life and to keep the taste.

Blanch the potatoes
When blanching, the potatoes are only briefly heated in steam. You can also briefly scald them with boiling water. Then you have to quench them with cold water, because this is the only way to retain the nutrients and the color of the tubers.

Further preparation
After drying, you can later use potatoes to prepare soups, for example, or process them into fried potatoes.

3 ways to dry

Drying in the air / in the sun

The easiest way to dry your potatoes is to put them in the sun or fresh air. You only have to catch a period with lots of sun and temperatures between 25 and 30 degrees in summer.

The humidity should also be nice and low. In theory, you can also dry the potatoes in a dry and airy place in the house, it just takes a little longer.


  • Wash the potatoes first and cut them into thin slices. Then they need to be blanched in hot steam until they turn a clear color.
  • Then quickly quench the potato slices under cold water and dry them. Now they are ready to dry.
  • Now spread out the panes on a wire shelf. Make sure that they are not too close together.
  • Then you come into the sun. Here, however, you should be stored a little higher so that the air can circulate underneath. It is best to cover the potato slices with a fly screen so that no insects can get to the vegetables.
  • During the drying process, you should turn the potato slices more often. If the moisture outside becomes too high or rain threatens, simply bring the vegetables into the house.

Dry the potatoes in the oven

When drying the potatoes in the oven, you are completely independent of the weather, so this is preferable.


  • The prepared potato slices (see above) are spread out on a wire rack and pushed into the oven preheated to 50 to 60 degrees. Of course, several grids can be placed in the oven at the same time.
  • With this variant, it is also important to ensure that the potatoes are not too close together. The oven should be slightly open during drying so that the moisture can be drawn off.
  • So that the potato slices dry nicely evenly, you should turn them about every two hours. If there are several gratings in the oven, you can also change them on this occasion.
  • The potatoes are ready when they have a leathery consistency. If you want to store the tubers as long as possible, they must be so dry that they break apart.

Dry the potatoes in the dehydrator

Drying vegetables in the dehydrator is particularly convenient. In addition, it is also much cheaper because the energy consumption is lower than when drying in the oven. What is important is a device in which you can regulate the heat using a thermostat. Good insulation and easy access to the gratings must also be ensured.

Storage of the dried potatoes

It is best to keep the dried potatoes in an air-permeable container that you can close tightly. They should be dried long enough so that no moisture can deposit in this container.

The dried food should always be stored in a dry, cool and dark place, then keep up to 12 months.