FOODlog #410: Pickle Fries

Tried making these pickled fries I saw on Instagram. It starts with brining the fries in a pickling liquid.

I used Russet potatoes to get those nice long strips. Rinsed it thoroughly and washed the skin well as I wanted it to have the skin so it needed to be cleaned well.

I then cut it into straight cut fries then into a pickling liquid of 3 parts water, 2 parts vinegar, and 1 part sugar. The fries then goes in to the pickling liquid for 24 hours.

The next day, I take the fries out of the liquid and pat them dry then double deep fried them. Once at a lower temperature for 4 minutes then at a higher temperature for 1 minute.

It turned out fairly nice but not nice enough for the amount of time and hassle this takes to make. It basically tasted as if you were to make usual fries then spray on some malt vinegar. Final verdict, an experiment worth trying but never again 😄