Pickled French Chips

Ingredients for Pickled French Chips

• 5 tablespoons kosher salt, plus more

• 1.6kg large red-skin potatoes, scrubbed, cut into 1/4"-thick sticks

• 4 leaves Napa cabbage

• Rice bran or grapeseed oil (for frying

• about 1450ml )

• A deep-fry thermometer

Combine 5 tablespoons salt and 1925ml water in a large bowl or pot, stirring until salt dissolves. Add potatoes and cabbage (potatoes should sink, but some of the cabbage leaves may float). Cover bowl and store in a cool, dark place (a kitchen cabinet or pantry is ideal) 4–6 days; the longer the potatoes sit, the funkier their flavour will be. Drain and pat potatoes dry; discard cabbage leaves.

Fit a large pot with thermometer and pour in oil to measure 3" up sides of pot. Heat oil over medium-high until thermometer registers 163°C. Working in batches (you want potatoes to have room to move around), fry potatoes until cooked through and tender but not browned, about 5 minutes. Using a spider or a slotted spoon, transfer chips to paper towels to drain as they are done.

Heat oil until thermometer registers 191°C. Working in batches again, refry potatoes until crisp (the edges may brown, but chips will mostly stay pretty light), about 1 minute per batch. Transfer to fresh paper towels to drain; sprinkle with salt (because of the brine, you won't need to add much).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.