Brad Makes Miso Fermented Fries | It's Alive | Bon Appétit

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and adds a subtle sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and flavor.

Inspect and select nice organic Idaho potatoes with no blemishes or raw spots.

Wash the potatoes thoroughly with fresh water, leaving the skin on.

Cut the potatoes into pieces approximately 3/8 inch thick.

Remove any dark marks or blemishes from the potatoes.

In a bowl, mix about half a cup of white miso with a teaspoon of sea salt, massaging it into the potatoes until well coated.

Place the coated potatoes in a vacuum bag and seal it to ferment at room temperature (73-80°F) for about 5 days.

After 5 days, check the potatoes for bubbles and a pleasant miso smell; if it smells bad, dispose of it.

Lay the fermented potatoes out on a parchment-lined sheet tray.

Drizzle olive oil over the potatoes and mix to coat evenly.

Spread the potatoes out on the tray, ensuring they are not overcrowded.

Bake in the oven at 400-415°F for about 15-17 minutes, keeping an eye on them as they cook.

Prepare a simple aioli by mixing two egg yolks with olive oil, miso, vinegar, salt, and garlic until emulsified.

Once the potatoes are done, serve them with the aioli.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens