Recipe:
50 g (2 oz) kosher salt
2 litres (70 floz/ 8 cups) water
1.5 kg (3 lb 5 oz) large organic potatoes
2-3 tbsp olive oil
Place the salt in a largo bowl and add the water. Stir togother until the salt completely dissolves.
Scrub the potatoes and slice into wedges, leaving on the skin. Add the fries to water and place the cabbage leaves on top, then top with a plate to weigh them down so all the fries are submerged in the salt brine. (brine prevents mould from forming).
Cover the bowl with a lid and store in a cool dark place. The longer you store it the more pungent the flavor. 3-5 days
When vou re ready to cook, discard the cabbage leaves and drain the fries. Patting them fry with paper towels.
I patted them dry and went with the double fry method. Frying first at 325 for about 5 minutes and then at 400 for another 3. Turn the temp up on your fryer since the potatoes will lower the over all temp.
#shorts #fries #frenchfries