Pickled French Fries
Ingredients
- 4 Russet potatoes
- 1 cup apple cider vinegar
- 5 cloves garlic, smashed
- 3 sprigs fresh rosemary
- ¼ cup kosher salt
- 1 tablespoon sugar
- 1 cup ice
*Black pepper, to taste
Directions
Pickle your fries in this rosemary garlic brine before you fry them. Trust us, you'll be thanking us later.
- Combine vinegar, garlic, rosemary, salt and sugar in a medium pot over high heat. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes. Remove from heat, and pour in the ice. The brine should become lukewarm. If not, chill in the refrigerator for a half hour or pour the brine back and forth between two cups to cool it.
- Use your French Fry Cutter to slice the potatoes into french fries.
- Immediately place the sliced fries into your vacuum sealer bag or canister and pour in the cooled brine, then seal. Place into the refrigerator to pickle for 3 hours (longer will simply intensify the flavor).
- Preheat oil in a deep fryer or dutch oven to 375ºF. Fry the pickled potatoes for five minutes at 375ºF, until golden.
- Let them rest for about 5 minutes, then fry them a second time, for just 3 minutes. This will help them crisp up. Toss with black pepper and serve.