In a makeshift urban root cellar such as we have, the turning of the weather is felt in more places than the breaking of tree buds. While a fermented french fry recipe featured above seems lighthearted and fun, it serves a practical purpose as the tail-end of our stored potatoes also experience an early Spring “bud-breaking” (or spud-breaking?). It works two-fold as what needs eaten needs done with a little more pep, while those potatoes put aside for seed are getting a little pre-sprouting before going in the ground soon enough. The light fermentation adds a more dynamic lacto-pickley flavor to your fries that goes great with traditional condiments, making them worth a try.
Leaving the skin on, cut up the potatoes into your preferred fry shape.
Normally fries get an overnight soak in cold salt water to wash off excess starches. In this case we’ll do the soak as usual, but at room temperature and for a couple more days.
In your fermentation vessel cover the fries with water and add enough salt that the brine has a pleasant lightly salted taste. There’s no wrong answer with salt, except the potatoes will be taking on salt during the ferment, so too much can result in over-salty fries. A light brine enables you to still add salt after frying without overdoing it.
Ferment the fries for a couple days depending on ambient temperature and your preference. We do 4 days in 70 degrees. The potatoes get a nice pungent odor. The final taste is much more restrained than the smell describes so if you’re a lover of the funk, you could keep going. Strain and rinse before you’re ready to fry.
Heat your favorite frying oil- whether that be canola or tallow or other, to 250 degrees and par-fry the potatoes for 7:30 minutes. Work in batches if space in your frying vessel is limited.
Par-fried fries can be held in the fridge to finish for a week or so. When you’re ready for french fries, heat your oil once again but this time heating it to 375 degrees. Cook your fries to your preference, likely somewhere between 2-3 minutes. Strain excess oil and toss with a pinch of salt.
For potato chips follow the same process with these changes/ tips:
Cut whole potatoes on a mandolin- our cabbage mandolin for sauerkraut does the job here. Whether they are thin or thick is up to you.
Ferment the same as with the fries above.
There is no par-frying needed with potato chips. Fry them once in oil at 375 degrees for ~5min or so. The color should be your indicator here. Make sure to move the chips around periodically because they rise to the top and can get some uneven frying. Under-fried parts will be chewy rather than crispy.
Strain and toss in salt, or maybe your favorite spice blend.