Get a dehydrator for the spuds and other vegetables. Last several years
I can actually do that in my oven.
We have a great new oven, a Bosch Duel Fuel. The oven is electric and can be set as low as 100F!
Great convection too. Of the three convection ovens we have bought, which mr. mm always assured me were so great, this one is the ONLY one where the convect feature works properly. The others were terrible to the point where I simply refused to even try it any more, even though he kept nagging me about it.
What do you use them for when you rehydrate them?
What other veggies do you dehydrate?
I did garlic once and still have sliced garlic chips in storage that I could grind up for powder. Problem is, it burned our eyes out for the first day or so. That was in NY where we had a door for the kitchen. This house is an *open concept* which I don’t like but we could not pass up the great deal we got on it. The Lord saved it for us and we knew that was it when we viewed it.
OTOH, it has some of the best water we’ve had in NH.