Freeze-Dried Peruvian Potatoes

Natives of the highlands of Peru and Bolivia have long preserved potatoes by freeze-drying them. One method results in dehydrated potatoes known as chuño, which last indefinitely. Once the nighttime temperature drops below freezing, the potatoes are left whole on the ground overnight to freeze. The next day, the potatoes thaw in the warmth of the sun, are squeezed dry, and then left out to freeze again that evening. This process is repeated for several weeks until all of the moisture has evaporated and the potatoes are completely dehydrated, leaving them white and very light. They are then stored for use in months when no potatoes are harvested. To use them, they are rehydrated over the course of several days by soaking them in warm water until the flesh is chalky and the skin can be easily removed. Cooked chuño can be found in cans at some Latin American markets.