If I can get three pounds extra for less than double a two pound bag why the fuck do I feel like I need to get it?
Because after I get it it sits until I never get to it then I watch them either sprout or rot.
So I needed a solution...
Enter a new girlfriend and a food dehydrator.
It seems that if you dehydrate potatoes they turn to a black goopy bitter mess. Dogs won't eat them. So how does Betty Fucking Crocker do it?
Here is how.
Peel the little bastards as the potatoes begin to get a bit mushy. Slice them to the same thickness and put them in cold water to soak for a bit. Take a big assed pot of water and bring it to a boil. Add a little salt to the water and toss in the slices for about one minute. Remove them and put them back into cold fresh water. This cools them. Then place them in a single layer on the dehydrator trays and run the sucker overnight.
Blanching the potatoes stops the enzymes that decay the starches when exposed to air. The salt adds flavor and changes the PH just enough to prevent bacteria from grabbing a foot hold on the dried wafers.
What can you do with this?
How about Au Gratin potatoes?
Ingredients required:
3 cups sliced dehydrated potatoes
6 tablespoons of butter
3 tablespoons of flour
1 1/2 cups of milk
1 cup of shredded Cheddar cheese
Salt and pepper to taste
6 tablespoons of butter
3 tablespoons of flour
1 1/2 cups of milk
1 cup of shredded Cheddar cheese
Salt and pepper to taste
Preparation of recipe:
1. Place potatoes in a shallow baking dish.
2. In a small saucepan over a low heat melt 6 tablespoons of butter.
3. Take the butter and add the flour to it. Stir well in order to blend together.
4. Gradually add the milk.
5. Continue cooking and stirring continuously until a thick sauce is formed.
6. Add the cheese and stir until the cheese melts.
7. Pour the sauce over the potatoes that are in the baking dish and mix them gently.
8. Bake potatoes at 400° for 30 to 40 minutes. Final product should be golden brown.
2. In a small saucepan over a low heat melt 6 tablespoons of butter.
3. Take the butter and add the flour to it. Stir well in order to blend together.
4. Gradually add the milk.
5. Continue cooking and stirring continuously until a thick sauce is formed.
6. Add the cheese and stir until the cheese melts.
7. Pour the sauce over the potatoes that are in the baking dish and mix them gently.
8. Bake potatoes at 400° for 30 to 40 minutes. Final product should be golden brown.
We added leftover ham steak. Everyone loved the meal and we decided that drying out the remaining taters was going to happen.
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