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Fermented French Fries

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Prep Time 10 minutes
Fermentation Time 3 days
Baking Time 1 hour
Course Side Dish
Cuisine American
Makes 1 lb.

Ingredients

  • 1 lb. (500g) organic russet potatoes or sweet potatoes
  • 1 quart /liter filtered water
  • 2 Tbsp. (30 ml) fine sea salt
  • 1 Tbsp. (15 ml) pickle or sauerkraut brine, or liquid whey
  • 1 Tbsp. (15 ml) olive oil, ghee, or avocado oil
  • spices to taste

Instructions
 

Ferment Potatoes

  • FRENCH FRY STYLE: Slice the potatoes lengthwise into 1/4 to 1/2" (1 to 2 cm) thick pieces.
  • STEAK FRY STYLE: Slice the potatoes lengthwise into 1/2 to 3/4" (2 to 3 cm) thick pieces.
  • Add to a bowl or jar.
  • FRENCH FRY STYLE: Dissolve salt into water to make a fresh 4% brine with 2 Tbsp/30ml/40g sea salt.
  • STEAK FRY STYLE: Dissolve salt into water to make a fresh 5% brine 2 1/2 Tbsp/40ml/50g sea salt.
  • Pour fresh brine and mature pickle/sauerkraut brine over potatoes.
  • Ensure that the potatoes are submerged in the brine. Cover container with a cloth or lid to keep insects out.
  • Let sit in brine for 3 days/72 hours. There should be a mild sour aroma and possibly bubbles at the top of the container.

Make Fries

  • Preheat oven to 450°F (232°C). Remove potatoes from brine. Save 1/10th of the brine if you want to make another batch.
  • Let them drip dry on a baking rack 10-15 minutes. Do not rinse.
  • Toss potatoes in oil and optional spices. Place in single layer on a sheet pan lined with parchment paper or silicone mat.
  • Bake for 20-22 minutes or until golden brown.
  • Serve immediately.