Dried Sliced Potato

Dried sliced potato is exactly what it sounds like: ordinary potato, peeled, cut and dried with nothing added. All the excess water is gone while the flavour and texture stay — after 20 minutes in hot water it behaves like fresh potato, minus the peeling, the waste and the dirty chopping board.

It is a pantry shortcut that saves both time and space. A pack of dried potato weighs a fraction of the fresh equivalent, doesn't sprout, doesn't darken and needs no cellar — which is why it goes into hiking packs, holiday houses and road trips, sits at home as a "no time to cook" reserve, and forms the base of soup kits.

Product details

• Ingredients: 100% dried potato
• No salt, preservatives, colourings or flavour enhancers
• Cut: strips/pieces that rehydrate evenly
• Yield: 100 g dried ≈ 400–500 g fresh potato
• Uses: soups, stews, casseroles, braised dishes, trail and camping food
• Storage: in a tightly sealed container, in a dry place; keeps far longer than fresh potato

How to cook

• Straight into soup: add the dry potato to boiling broth 20–25 minutes before the end of cooking, no soaking needed.
• For frying or braising: cover with warm water for 30–40 minutes, drain and pat dry, then treat as fresh.
• Portion guide: 15–20 g of dried potato per serving of soup.

Recipe: 25-minute campfire mushroom soup

60 g dried potato · 15 g dried mushrooms · 1 tbsp dried onion · 1 tsp dried carrot · bay leaf, pepper, salt · 1.5 l water

Bring the water to the boil, add the mushrooms and potato, cook for 15 minutes. Add the onion, carrot and spices and cook another 7–10 minutes. Finish with a spoonful of oil and fresh or dried herbs. Everything from one shelf — no fridge, no chopping.

Tip: keep a ready-made "soup jar" at home — dried potato, vegetables and spices premixed in two-serving portions. A hot dinner in 25 minutes with zero prep.

Packed and shipped the same day your order is placed. Delivery across Ukraine.