Fermented French Fries

Step 1

FRENCH FRY STYLE: Slice the potatoes lengthwise into ¼ to ½" (1 to 2 cm) thick pieces.

Step 2

STEAK FRY STYLE: Slice the potatoes lengthwise into ½ to ¾" (2 to 3 cm) thick pieces.

Step 3

Add to a bowl or jar.

Step 4

FRENCH FRY STYLE: Dissolve salt into water to make a fresh 4% brine with 2 Tbsp/30ml/40g sea salt.

Step 5

STEAK FRY STYLE: Dissolve salt into water to make a fresh 5% brine 2½ Tbsp/40ml/50g sea salt.

Step 6

Pour fresh brine and mature pickle/sauerkraut brine over potatoes.

Step 7

Ensure that the potatoes are submerged in the brine. Cover container with a cloth or lid to keep insects out.

Step 8

Let sit in brine for 72 hours. There should be a mild sour aroma and possibly bubbles at the top of the container.

Step 9

Preheat oven to 450F (232C). Remove potatoes from brine. Save 1/10th of the brine if you want to make another batch.

Step 10

Let them drip dry on a baking rack 10-15 minutes. Do not rinse.

Step 11

Toss potatoes in oil and optional spices. Place in single layer on a sheet pan lined with parchment paper or silicone mat.

Step 12

Bake for 20-22 minutes or until golden brown.

Step 13

Serve immediately.