Hey John! We love these. We freeze dried them 2/23/2022. About 1 month ago, I was making some soup and needed some potatoes; and got our bag from your recipe. They are wonderful, it gave our soup so much flavor with the Slap Ya Mama and Parmesan Cheese on the potatoes. I just thought I'd let you know; Yes Sir, this is one you hit out of the PARK! Thank You! PS: We're getting ready to do another 10 lb bag of potatoes. Thanks again!
Thank you again John!! I'm getting my air fryer out this weekend and going to start playing. U Da Man!!! And happy belated Veterans Day. Thank you for your service!! 👍🍻👍🍺
@@JohnInBibs I'm the same way. I bought my first air fryer thinking my fiance, now X fiance thank my lucky star's. Was going to move in. I called it off. And I only used it once. So out it comes and thank you again!!
@@JohnInBibs I made some of these potatoes. They were delicious. I am doing my FD bread burn tonight. Can't wait to be able to freeze dry these potatoes. I am putting the Slap ya mama seasoning on everything. Thanks for your videos
Thank you so much for sharing your trials with us!!! I made these and oh my goodness they are amazing! I also freeze dried just the blanched potato and then rehydrated and added the cheese and spices-not the same though--the freeze drier process pulled out the amazing flavor of the parmesan cheese --excellent video and results!
Hello John, I made these wonderful roasted potatoes with one addition - I added some powdered cream cheese into the mix and oh my, that gave even more depth and smoothness. Love it!! Thank you so much for the insight and inspiration !!
This is fantastic! Your imagination knows no bounds. Right now I’m having a vacuum error problem. But when I figure it out, I will definitely be wanting to try these. And you can change up the various seasonings, granted yours looks wonderful. This is a terrific idea! Thank you again John. 👍 ~Sharon. PS: It just occurred to me, you could probably do a mashed potato type of dish after the reconstitution with water. Very very interesting!
Thank you. I too am having problems for the first time in three years. My heater relay board needs replaced. It has shipped and should get here thursday. Gotta figure out what to post for next week LOL
@@JohnInBibs I would be interested in seeing/hearing about your repair! Sorry about the problem that popped up though. If you don’t want to do a show about the problem and repair... perhaps a show on what your friends and family may think about your freeze drier, the products you make and maybe about your channel(s) and relative fame/popularity !? ( 😎👍 ). Or perhaps another show on the potential up coming shortages and what all it could entail. ...Not talking political...just preparedness. Perhaps a field trip about sourcing and resources...various farms or other things. 😊👍 ~Sharon
Excellent! I'm wondering if in a SHTF situation you could add some oil to a skillet over a fire and heat them up that way? Is the 10 minutes in the air fryer adding some more moisture to them?
I love your experiments, but I think I would just FD the partially boiled potatoes and then if needed I would rehydrate those and put them in air fryer rather than doing it twice. That's cool too
I understand. My thinking is that the roasted potatoes hold together much better for LTS. With the added benefit of eating them dry if the situation requires
@@JohnInBibs That's awesome. Still love your creations even if I am too lazy to do some of them. A huge fan here and I tell people about you all the time over on my Tiktok, I have about 25K followers over there. Love to share your stuff and tell them to check you out. :)
Another excellent video, thank you. Do you think piercing the potatoes with a fork or meat tenderizer would aid in reconstituting them, and shorten the soak time?
Catsup or Ketchup? 🤔 Looking back, you got this machine in either 2019 or 2020… another Tuber has a 2017 model (also Red, wish they had more than white, black, or stainless steel as Red is just so cool!). The other guy doesn’t freeze his food before putting it in the freeze dryer, why do you? Is it so the FD doesn’t take as long (and work gets in the way) or some other reason?
looks good, might have to try those or something similar (I roast mine with a bit of Old Bay). Only every done diced hashbrowns or mashed potatoes up till now.
John I just made a big batch of baked potatoes and cut them up into small chunks. Would you rehydrate them the same. Soaking for 1 minute then air frying them at 400?
Another great idea John! I have a question for you. I'm trying to make FD chicken loaf by grinding a can of chicken breast and a can of ham together and then forming it into a patty. I'm concerned that it will crumble apart when it comes out of the freeze dryer because there's no binding agent to hold it all together. Obviously I can't use fat or lard so someone on the Frozen Right Facebook page said that they thought you had come up with an alternate binding agent in a salad or something. Do you know what they're referring to? Thanks
Thanks, I do not know the post your are talking about but I would think they are talking about the Agar Agar powder, it is a flavorless colorless gelatin made from seaweed. It is possible they are talking about that. That is what I used in the salad and it worked, however if you want to reconstitute the chicken/ham I don't know how that would work. I would be interested in your results if you try though.
p.s. if you end up using the agar the formula is 1 cup liquid (possibly water in your case) to t tsp of powder bring to boil then mix it in with your chicken/ham
@@stevemontana5974 I think i would use as little as I could get away with. Maybe mix up a cup (mix 1 tsp into 1 cup of cool water) let it set after mixing well for five minutes, this helps get rid of any grainy texture. Then bring to a boil and boil for five minutes to be sure it is activated. I would then mix the smallest amount I could with the meat, just to get it moist and let set. It will set at room temperature. By using the smallest amount possible the rehydration process is more likely to succeed. Good luck let me know how it works out
I would be concerned for even a few years. The parboiling does two things in my opinion: It helps the seasoning stick to the potatoes without any oil and it also made the shorter crisping stage. You may not need to I would just try it without and see if I liked the results. Hope this helps
Hey John! We love these. We freeze dried them 2/23/2022. About 1 month ago, I was making some soup and needed some potatoes; and got our bag from your recipe. They are wonderful, it gave our soup so much flavor with the Slap Ya Mama and Parmesan Cheese on the potatoes. I just thought I'd let you know; Yes Sir, this is one you hit out of the PARK! Thank You!
PS: We're getting ready to do another 10 lb bag of potatoes. Thanks again!
Sorry I miss this great comment, Thank you so much!
Big John you are the king of freeze dried videos on the Internet bar none keep up the good work I love it👍🏻❤️🇺🇸
Thank you very much. You made my day!
Thank you again John!! I'm getting my air fryer out this weekend and going to start playing. U Da Man!!!
And happy belated Veterans Day. Thank you for your service!! 👍🍻👍🍺
Thank you I've had mine a little while but need to do more with it
@@JohnInBibs I'm the same way. I bought my first air fryer thinking my fiance, now X fiance thank my lucky star's. Was going to move in. I called it off. And I only used it once.
So out it comes and thank you again!!
Fantastic. This was EXACTLY what I was looking for. Thank you for all you do.
Oh my goodness, who knew you could do this! Thank you so much for sharing I can't wait to try this. We love roasted potatoes and your videos!
Thank you
🇨🇦🇺🇸 Thanks for your military service John. Also, yum is the word!
Thank you
your checkered boards are awesome! going to try this ~~ thanks for all you share
Great job John 👍
Great idea!! Thank you.
This was awesome! They looked so delicious! Thanks for posting!
Thank you and thanks for watching
I am just so thrilled to have found you!!!! Thank you!
Thanks and welcome!
Just purchased slap ya Mama seasoning. Delicious. Can't believe I have never purchased before.
Potatoes looked delicious
I love my "Slap Ya Mama" seasoning!
@@JohnInBibs I made some of these potatoes. They were delicious. I am doing my FD bread burn tonight. Can't wait to be able to freeze dry these potatoes. I am putting the Slap ya mama seasoning on everything. Thanks for your videos
Thank you!
Thank you so much for sharing your trials with us!!! I made these and oh my goodness they are amazing! I also freeze dried just the blanched potato and then rehydrated and added the cheese and spices-not the same though--the freeze drier process pulled out the amazing flavor of the parmesan cheese --excellent video and results!
Wonderful! Thank you!!
This is terrific! You never disappoint! 👍
Very nice, John... keep up the fantastic work -- you really create a great deal of inspiration for me!
Thank you
That looks delicious! I love potatoes. You are so good at this freeze drying thing.
Thanks
Hello John, I made these wonderful roasted potatoes with one addition - I added some powdered cream cheese into the mix and oh my, that gave even more depth and smoothness. Love it!! Thank you so much for the insight and inspiration !!
Those sound delicious!
Thanks for another great vid john!! Looks tasty!....i just finished a batch of shrimp cocktail!
ohhh shrimp cocktail sounds so good!
You are making me hungry. I don't have an air fryer but I bet this could be done in the oven just will take longer!
Thanks for watching
Looks great.
Thanks!
Looking good well done.
Thank you! Cheers!
Looks great! I wonder how sweet potatoes would work? 🤔 May have to try both! Thanks for another great idea!
You are so welcome!
This is fantastic! Your imagination knows no bounds. Right now I’m having a vacuum error problem. But when I figure it out, I will definitely be wanting to try these. And you can change up the various seasonings, granted yours looks wonderful. This is a terrific idea! Thank you again John. 👍 ~Sharon. PS: It just occurred to me, you could probably do a mashed potato type of dish after the reconstitution with water. Very very interesting!
Thank you. I too am having problems for the first time in three years. My heater relay board needs replaced. It has shipped and should get here thursday. Gotta figure out what to post for next week LOL
@@JohnInBibs I would be interested in seeing/hearing about your repair! Sorry about the problem that popped up though. If you don’t want to do a show about the problem and repair... perhaps a show on what your friends and family may think about your freeze drier, the products you make and maybe about your channel(s) and relative fame/popularity !? ( 😎👍 ). Or perhaps another show on the potential up coming shortages and what all it could entail. ...Not talking political...just preparedness. Perhaps a field trip about sourcing and resources...various farms or other things. 😊👍 ~Sharon
Gotta make this so badly 😋
Welp! Guess what I'm trying next? Ha! So excited!
I hope you enjoy it
Wow, looks good. Another great idea of yours. Sharing
Thanks so much
Yummy!
It was!
Good Work
Thanks for watching
I've been looking for a way to freeze dry some extra potatoes. I think I just found it!! Thank you.
Glad I could help!
Rehydrate them with melted butter or margarine and refry them, that might be better.
Excellent! I'm wondering if in a SHTF situation you could add some oil to a skillet over a fire and heat them up that way? Is the 10 minutes in the air fryer adding some more moisture to them?
You probably could, maybe soak a little shorter time. The air fryer doesn't add moisture as far as i know
Now I need to buy an air fryer
I like this air fryer series your doing (chicken parmesan and now potatoes) btw Cute shirt! 💚
Thanks, and thank you for getting the ball rolling for me LOL
@@JohnInBibs thank YOU for sharing all your creativity. I've learned so many things from you. Forever grateful❤️
I love your experiments, but I think I would just FD the partially boiled potatoes and then if needed I would rehydrate those and put them in air fryer rather than doing it twice. That's cool too
I understand. My thinking is that the roasted potatoes hold together much better for LTS. With the added benefit of eating them dry if the situation requires
@@JohnInBibs That's awesome. Still love your creations even if I am too lazy to do some of them. A huge fan here and I tell people about you all the time over on my Tiktok, I have about 25K followers over there. Love to share your stuff and tell them to check you out. :)
Another excellent video, thank you.
Do you think piercing the potatoes with a fork or meat tenderizer would aid in reconstituting them, and shorten the soak time?
Uhmm I did pierce them after cooking them and before freeze drying them for just that reason
@@JohnInBibs - I must have spaced out during that part... or my wife was talking to me. ;)
😆
Catsup or Ketchup? 🤔
Looking back, you got this machine in either 2019 or 2020… another Tuber has a 2017 model (also Red, wish they had more than white, black, or stainless steel as Red is just so cool!). The other guy doesn’t freeze his food before putting it in the freeze dryer, why do you? Is it so the FD doesn’t take as long (and work gets in the way) or some other reason?
looks good, might have to try those or something similar (I roast mine with a bit of Old Bay). Only every done diced hashbrowns or mashed potatoes up till now.
Sounds delicious
Do you think it would still work as well if you skip the first roasting, freeze dry the potatoes then once reconstituted air fry?
I don't know, I would worry about reconstituting the potatoes and them falling apart without the pre roasted outside but it may work
John
I just made a big batch of baked potatoes and cut them up into small chunks. Would you rehydrate them the same. Soaking for 1 minute then air frying them at 400?
That could work, if they hold together
Another great idea John! I have a question for you. I'm trying to make FD chicken loaf by grinding a can of chicken breast and a can of ham together and then forming it into a patty. I'm concerned that it will crumble apart when it comes out of the freeze dryer because there's no binding agent to hold it all together. Obviously I can't use fat or lard so someone on the Frozen Right Facebook page said that they thought you had come up with an alternate binding agent in a salad or something. Do you know what they're referring to? Thanks
Thanks, I do not know the post your are talking about but I would think they are talking about the Agar Agar powder, it is a flavorless colorless gelatin made from seaweed. It is possible they are talking about that. That is what I used in the salad and it worked, however if you want to reconstitute the chicken/ham I don't know how that would work. I would be interested in your results if you try though.
p.s. if you end up using the agar the formula is 1 cup liquid (possibly water in your case) to t tsp of powder bring to boil then mix it in with your chicken/ham
@@JohnInBibs Thanks I've never even heard of it but I will order some and see how it does.
@@stevemontana5974 I think i would use as little as I could get away with. Maybe mix up a cup (mix 1 tsp into 1 cup of cool water) let it set after mixing well for five minutes, this helps get rid of any grainy texture. Then bring to a boil and boil for five minutes to be sure it is activated. I would then mix the smallest amount I could with the meat, just to get it moist and let set. It will set at room temperature. By using the smallest amount possible the rehydration process is more likely to succeed. Good luck let me know how it works out
@@JohnInBibs Good info, I will try that. I'm ordering some right now. Thanks!
Why do you have to preboil them?is it ok to use some fat on them?
For long term storage fat is your enemy as it goes rancid.
@@JohnInBibs i don't care about storing for 25 years. Just a few years.
What about the preboiling? Is it necessary?
I would be concerned for even a few years. The parboiling does two things in my opinion: It helps the seasoning stick to the potatoes without any oil and it also made the shorter crisping stage. You may not need to I would just try it without and see if I liked the results. Hope this helps
@@JohnInBibs thank you!