Natalie came across a french fry recipe online.
First, you pickle them in brine before you fry them up.
After a week or so, open the jar and rinse the fries off and then pat dry.
Fry up as you would normal fries, and add salt immediately after cooking is done, and put on paper towels to drain the oil.
- Rinse very thoroughly.
- The fries turn brown much faster than regular fries, well before they are done. I think that some of the starches are converted to simple sugars.
- They are a lot like salt and vinegar potato chips.
I rather liked them.