Brined French Fries
These are not your average fries! Chef Drew’s Brined French Fries take time to prepare but every bite is worth the wait.
3 lbs. Yukon Potato
5 Tbsp Kosher Salt
8 C Water
5 Napa Cabbage Leaves
5 Tbsp Salt
1 Tbsp Black Pepper
2 Tbsp Garlic Powder
3 Tbsp Fresh Dill, Chopped
- Julienne your potatoes. Okay, great! What does that mean? Julienne is a process of cutting to a certain size and style, like a French fry that is ¼ inch square and 3-4 inches in length. First, cut a flat side to make your potato more stable for cutting. Continue to slice your potato flat side down making ‘planks’. Slice your planks to the same thickness and voilà, you’ve julienned your potatoes.
- Mix water and salt together until the salt dissolves in the water.
- Add fries to saltwater mixture and cover with cabbage leaves to make sure all the fries stay under water.
- Cover container and allow it to sit at room temperature for 72 hours.
- Pull the fries out of the water and pat dry with paper towel.
- Fry potatoes for about 3 minutes. Pull the fries out of the oil and allow to drip dry and then finish frying until fries are golden brown.
- Put the fries into a mixing bowl and season the fries to taste.
Fries will never be the same, right? We’d love to hear what you thought of Chef Drew’s Brined Fries and see if you paired it with his Coffee Rubbed Brisket. Share your photos by using #FourWindsCasino or emailing photos to email@example.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.