I have been dehydrating for years problem is my potatoes always darkened no matter what I do.Someone told me to use fruit fresh on the potatoes after I blanch them.I took two potatoes this morning didn't blanch them but used fruit fresh and stuck them in the dehydrater and they are half dark and half white.What do I do?do you all dehydrate potatoes?and if so how do you stop them from going dark?

you could squeeze some lemon juice on them to keep them fresher - helps to keep them from turning brown.

lots of people don't eat raw potatoes because they don't like the taste.

and (to add on to the above poster) raw potatoes contain solanine, a naturally occuring toxin. It is present just under the skin of the potato and is found in greater amounts in potatoes that are still somewhat green, and in potatoes that have begun to sprout. Cooking kills solanine. When eating potatoes raw, however, the solanine remains present and can cause a whole host of problems from nausea, diarrhoea, vomiting, stomach cramps, burning of the throat, headaches and dizziness. Hallucinations, loss of sensation, and paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases. In large quantities, solanine poisoning can cause death.

If you want to continue eating raw potatoes, at least be sure to peel the skin off, as doing so will remove 30-80% of the solanine. Keep in mind however, that the majority of the potatoes nutrients are also found just below the skin.

Maybe they're not worth eating raw afterall? That's just my two cents.

my mom usually soak them in water. It helps to keep them from getting brown. But never dehydrated it.

I agree with Stellar.. eating raw potato wouldnt be a good idea. You can stir fry it lightly with little bit of Extra Virgin Olive Oil. Add some spices and viola!

Stellar: Excellent call on the solanine poisoning. The "green" does not refer to the ripeness of the root, but rather to the color right under the skin. You can check your potatoes by peeling back some skin and looking for a bright green layer. It usually happens if the potatoes grow close to the surface of the ground or are allowed to set in light for a long time. This apparently allows a fungus (???) to grow. Green potatoes are usually only safe for frying (I am aware this is the raw forum, so for the raw foodist, they are not safe). I almost always toss mine into the compost pile if they turn green. When I remember, I store potatoes in a paper bag right after I buy them to protect them from light.