Pickled French Fries

A unique twist on classic french fries where potato sticks are first pickled in a salt brine with Napa cabbage, then double-fried until crispy. These fries develop a distinctive tangy flavor from the fermentation process.

6 servings

96 hr 35 min

Published October 4, 2025

Ingredients

•5 tablespoons kosher salt
•3½ pound red-skin potatoes
•4 leaves Napa cabbage
•6 cups rice bran or grapeseed oil
•1 piece deep-fry thermometer

Cooking Instructions

1.
Combine 5 tablespoons salt and 8 cups 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 flavor will be. Drain and pat potatoes dry; discard cabbage leaves.
5760 min
2.
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 325°F. 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 fries to paper towels to drain as they are done.
20 min
3.
Heat oil until thermometer registers 375°F. Working in batches again, refry potatoes until crisp (the edges may brown, but fries 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).
15 min

Cooking Instructions

Combine 5 tablespoons salt and 8 cups 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 flavor will be. Drain and pat potatoes dry; discard cabbage leaves.

5760 min

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 325°F. 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 fries to paper towels to drain as they are done.

20 min

Heat oil until thermometer registers 375°F. Working in batches again, refry potatoes until crisp (the edges may brown, but fries 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).

15 min