Dried potatoes are made by quickly dipping washed potatoes in boiling water, peeling them, slicing, placing the slices in brine (1 tbsp salt per litre), blanching for 5 minutes and drying on racks at 90-60 C. From Erken's Stor kokebok (1949), p. 730.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 730 (falt i det fri)
A method of preserving potatoes by drying, with blanching in salt water before drying.
Peel
Wash the potatoes and dip them quickly in boiling water. Peel off the skins.
Slice and salt
Slice the potatoes and put them in brine, 1 tbsp salt per litre of water.
Blanch
Blanch the slices for 5 minutes.
Dry
Place them on drying racks and dry at 90-60 C.
The temperature range 90-60 C is as stated; the drying time is not given. The time estimate is approximate.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
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