Fermented French Fries: Brined and fermented potatoes double fried for perfectly seasoned and crispy fries. No extra salt needed! These are really delicious, but are they worth the work?!! Check out the post for my full breakdown! | macheesmo.com

Fermented French Fries

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Yield
Serves 4.
Prep Time
Total Time

A new way to cook French Fries that involves lightly fermenting them before a crispy double fry treatment. Inspired by Al’s Place.

Ingredients

3 pounds Russet potatoes, scrubbed and sliced
5 tablespoons kosher salt
8 cups water
4-5 Napa cabbage leaves
2 qt. oil, for frying
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Helpful Equipment

Thermometer

Directions

1) Scrub potatoes well and cut into matchsticks.

2) In a large bowl stir together warm water and salt until dissolved. Add potatoes and cabbage leaves. Cover with plastic wrap and store in a cool place for 4-6 days (not the fridge, but a basement or pantry works well).

3) When ready to fry fries, drain fries and heat oil to 325 degrees F. Fry potatoes in batches for five minutes until fries are cooked through, but they won’t get crispy during this fry stage. Remove fries and let drain on a large baking sheet lined with paper towels.

4) When all fries are fried, turn heat up to 375 degrees F. Re-fry fries, in batches, for 2-3 minutes until fries are very crispy.

Drain fries and serve with ketchup or other dips. They shouldn’t need any extra seasoning.

Recipe from Al's Place recipe.