We started with the idea of potato skins. This process is a simpler and more straight forward approach than we used in our meat and potatoes. We cooked purple potatoes in their skins, then allowed them to cool slightly and peeled them. We put the potatoes into the dehydrator. The starch retrogrades in the potato and, as it dries, forms a beautiful skin. When the potatoes had lost about 1/3 their size and the newly developed skin felt sturdy, we removed them from the dehydrator and put them into a zip top bag to steam and soften the skin. This way it resembles a delicate pasta rather than a tougher jerky. The purple color from the skins stained the potatoes. And as we removed moisture the color concentrated. The interior is soft and supple with an intense potato flavor. The striking color, amazing textures, and full flavors are three great reasons to make these potatoes.
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