The 160 lbs of potatoes we stored in the basement root cellar (ie closet) are sprouting; some just a little, others alot!
Time to use 'em or loose 'em. Sunday I peeled, sliced about 1/4 inch thick with the mandolin slicer (-best $30 I ever spent!) and dehydrated about 3 quart bags full of finished product (plus a large crock of scalloped potatoes for supper later this week). I read many different techniques for avoiding brown dried slices. I noticed that of the 4 potato varieties in our cellar-one was consistently more brown than the others-problem is I don't know which one. I can say for sure the Yukon Golds did NOT brown with this method...
Peel potatoes, place immediately into pot with salt and lemon juice added. Dump dirty water (I didn't wash potatoes prior to peeling), refill with salt and lemon juice. Slice and immediately put slices back into pot, have small helper feel around bottom of pot to find all hidden whole potatoes! Rinse to get rid of lemon juice (no SOUR slices!). Place on dehydrator racks (110 degrees for about 4 hours ??) until crisp.
It didn't take many potatoes to fill up our 4 rack American Harvest dehydrator. I see this being a project which I repeat every few weekends! I also see the need for a solar powered dehydrator to store the much increased garden produce I have planned :)