Years ago, I tried to dehydrate potatoes, but I ended up with pile of black potatoes. I didn’t do my research. After getting a 10 pound bag of potatoes for $2 I decided to try again, and this time my potatoes stayed perfectly white after drying. The secret is lemon juice, and blanching. (No, you do not end up with lemony tasting potatoes.) These potatoes can be used in casseroles, crockpot dishes, and scalloped potatoes.
First, you peel, and cut the potatoes in ¼ inch slices. Using a mandolin will yield even slices, allowing the potatoes to dry at an even rate. But, a knife will work too.
As you peel the potatoes, put them in a dish with cold water with the juice of a lemon. Bring a pot to boil, and cook the potatoes for 4 minutes.
Plunge hot potatoes into ice water with lemon juice.
After potatoes are cool, place in your dehydrator on 125 degrees until hard.
I make sure the potato has no soft give at all – - it should be bone hard.