Pickle Brined French Fries

Fries

4 russet potatoes scrubbed

1 tbsp coarse/kosher salt

1 tbsp black pepper

1 tbsp paprika

Apple Cider and Maple Brine

4 cups water

1 cup apple cider vinegar

2 to 3 tbsp maple syrup

.5 oz fresh dill weed

2 serrano chilies, finely choppes optional

1 tbsp garlic powder

1 tbsp oregano

4 clove pods

Instructions

The Brine

In a large Dutch oven, combine all the ingredients for the brine and bring to a boil, just for a minute or so.

Turn off the heat and let the brine cool down before adding the fries them.

Fries

Scrub the potatoes thoroughly under cool water with a coarse sponge and cut them into fries. I like to do pretty small, McDonald's-esque fries, so you're guaranteed a good crunch on the outside and they will cook faster.

Wash the fries off in a bowl of cool water until they've cleaned off and the excess starch has been washed off them.

Add the fries to the cooled brine and let brine for at least 8 hours in the fridge, but the longer you ferment them, the better they will be. I did 12 hours for the ones you see in the photo, and they were much better than an earlier batch I did a week before at just 6 hours. You can brine them for up to a week.

Once the fries have brined, turn on your deep fryer and set the oil temperature to 275 to 300ºF (140 to 150ºC).

Add the fries in batches and blanche for about five minutes. You will notice that the outside of the fries will start to bubble and puff up a bit and that's when you know they're cooked through and have been blanched.

Let the fries cool off. Meanwhile, turn the oil temperature up to at least 350ºF (180ºC), but I recommend 375ºF (190ºC).

Once the fries are cooled, cook them in batches in the hot oil again until they are golden brown, about 3 to 5 minutes.

Season with the salt, pepper, and paprika, and enjoy!

Once the fries have brined, turn on your deep fryer and set the oil temperature to 275 to 300ºF (140 to 150ºC).

Add the fries in batches and blanche for about five minutes. You will notice that the outside of the fries will start to bubble and puff up a bit and that's when you know they're cooked through and have been blanched.

Let the fries cool off. Meanwhile, turn the oil temperature up to at least 350ºF (180ºC), but I recommend 375ºF (190ºC).

Once the fries are cooled, cook them in batches in the hot oil again until they are golden brown, about 3 to 5 minutes.

Season with the salt, pepper, and paprika, and enjoy!

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