Pickle your fries in this rosemary garlic brine before you fry them. Trust us, you'll be thanking us later.
- Ingredients -
4 Russet potatoes
1 cup apple cider vinegar
5 cloves garlic, smashed
3 sprigs fresh rosemary
¼ cup kosher salt
1 tablespoon sugar
1 cup ice
black pepper, to taste
- Tools -
Weston French Fry Cutter
Weston Vacuum Sealer with a gallon bag or canister
Weston Deep Fryer
Combine vinegar, garlic, rosemary, salt and sugar in a medium pot over high heat. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes. Remove from heat, and pour in the ice. The brine should become lukewarm. If not, chill in the refrigerator for a half hour or pour the brine back and forth between two cups to cool it.
Use your French Fry Cutter to slice the potatoes into french fries.
Immediately place the sliced fries into your vacuum sealer bag or canister and pour in the cooled brine, then seal. Place into the refrigerator to pickle for 3 hours (longer will simply intensify the flavor).
Preheat the Deep Fryer to 375ºF. Fry the pickled potatoes for five minutes at 375ºF, until golden.
Let them rest for about 5 minutes, then fry them a second time, for just 3 minutes. This will help them crisp up. Toss with black pepper and serve.