Recipe Details
Dehydrated diced yellow potatoes are a lightweight carbohydrate ingredient that rehydrates well for use in soups, skillet meals, and backcountry dinners. Keeping the skins on preserves additional fibre and nutrients while maintaining structure during drying.
Prep Time
20min
Cook Time
12h
Wait Time
10min
| Characteristic | Details |
|---|---|
| Difficulty: | Super easy |
| Cost: | Cheap |
| Category: | Dehydrated Ingredients |
| Seasons: | All |
Ingredients
Ingredients & Servings: Easily customize your meal with our adjustable servings slider. The ingredient list dynamically updates, ensuring perfect portions for your camping adventure, whether solo or with a group.
Potatoes
| 3 lbs | Yellow Potatoes |
Dehydrated Yellow Potatoes Directions
Skin-on potato cubes retain their shape during dehydration and rehydrate with a firm texture that works well in rice dishes, curry meals, ramen-style recipes, and trail skillet meals.
This recipe explains how to prepare, blanch, and dehydrate diced yellow potatoes so they store reliably and rehydrate predictably for backcountry cooking.
Step 1:
Wash the potatoes thoroughly to remove surface dirt while keeping the skins intact.
Step 2:
Cut the potatoes into evenly sized cubes approximately ½ inch in size to support consistent drying.
Step 3:
Blanch the potato cubes in boiling water for 5–6 minutes to stop enzymatic activity and improve storage stability.
Step 4:
Immediately transfer the potatoes into cold water to stop the cooking process, then drain thoroughly.
Step 5:
Arrange the cubes in a single layer on dehydrator trays, leaving small gaps between pieces for airflow.
Step 6:
Dry at 135°F (57°C).
Step 7:
Dry until the cubes become firm and brittle with no remaining internal moisture. This batch required approximately 12 hours.
Step 8:
Allow the dried potatoes to cool completely before packaging to prevent condensation during storage.
Step 9:
Store in airtight containers or vacuum-sealed bags until needed.
Recipe Notes
- Batch size
This batch used 1361 g (3 lb) of prepared skin-on diced yellow potatoes. - Blanched weight
After blanching, the potatoes weighed 1474 g (3.25 lb). - Finished yield
After dehydrating, the potatoes weighed 250 g (8.8 oz). - Water absorbed during blanching
A total of 113 g of water was absorbed during blanching. - Water removed during dehydration
A total of 1224 g of water was removed during dehydration. - Number of servings
Serving sizes are based on the fresh equivalent weight. One serving equals approximately 1 cup of fresh diced potatoes. This batch provides about 12 servings. - Dried serving size
Each serving equals approximately 0.75 cups (112 g) of dried diced potatoes. - Rehydration
Each serving requires approximately 102 g of water (about 7 tablespoons) during meal preparation. - Preparation method notes
Leaving the skins on improves fibre content and helps the cubes retain structure during dehydration and rehydration. Even cube sizing improves drying consistency. - Usage suggestions
Use in soups, skillet meals, curry dishes, ramen-style meals, rice dishes, and other backcountry recipes requiring diced potatoes. - Storage
Store in airtight containers or vacuum-sealed bags in a cool dark location. Adding an oxygen absorber can improve storage stability. - Further reading
Ultimate Guide to Dehydrating Food for Backpacking
Nutrition facts
Serving size 0.75 cups vegetarian Vegan gluten free lactose free
Per Serving
| Kcal: | 87 kcal |
| Fibers (g): | 2.5g |
| Sodium (mg): | 6mg |
| Carbs: | 20g |
| Sugar (g): | 1g |
| Proteins: | 2g |