It's National French Fry Day, and the best way to celebrate these deep fried potato treats is by trying out a new recipe! Chef Jarrad Gwaltney, from The Boiler House, is sharing a delicious recipe for fermented French fries and a yummy fry sauce on the die!
For more on what's serving up at The Boiler House, visit BoilerHouseSA.com
Fermented French Fries
3 pounds Russet potatoes, scrubbed and sliced
5 tablespoons kosher salt8 cups water2 Napa cabbage leaves2 tablespoons canola oil or vegetable oil
In a large, clean, sealable container stir together warm water and salt until dissolved. Add potatoes and cabbage leaves. Cover with plastic wrap and the lid and store in a cool place for 3-5 days. A shelf in the pantry works well for this.
Preheat oven to 450F. Remove potatoes from brine. Let them drip dry in a strainer or on a baking rack for 10-15 minutes. Do not rinse. Toss potatoes in oil. Place in single layer on a sheet pan. Bake for 20-22 minutes or until golden brown. Serve immediately.
1 cup mayonnaise3/4 cup ketchup1 teaspoon Worcestershire sauce1 Tablespoon pickle brine1 teaspoon paprikapinch cayenne
In a small bowl combine mayonnaise, ketchup, Worcestershire sauce, pickle brine, paprika, and a pinch of cayenne. Serve.