You wouldn’t believe how good raw potatoes could taste until you prepared them. These cakes are soft and fluffy on the inside and crispy on the outside, with a a buttery flavor.
3 raw potatoes
.125 cup raw red wine vinegar or other raw vinegar
¼ teaspoon sea salt
1 teaspoon raw olive oil
Using a grater, grate the potatoes over a bowl and you should have a large bowl of grated potato. Mix the grated potato with the vinegar and let it sit at room temperature for at least 12 hours. This is an important step as it removes the starches from the potato and concentrates the flavor. The final product doesn’t really have a vinegar flavor; it’s just adds a mild sweetness and flavor. After 12 hours, drain the vinegar off (you can reserve it to soak more potatoes) and mix the salt and olive oil in (use more or less to suit your tastes) and spread the potato mix in little 4-inch diameter cakes on mesh dehydrator sheets and dry them for just 1-3 hours, until the cakes are soft in the middle and dry and crispy on the outside. Enjoy and experiment with other ingredients like herbs such as basil, as well as onions.