FERMENTED POTATO WEDGES

Fermented potatoes anyone?
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I came across this idea in the awesome @pascalbaudar new book Wildcrafted Fermentation, this guy is seriously creative, and uses all sorts of wild edibles to ferment into culinary delights!
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Ok potatoes aren't wild, nor are they terribly exciting, but oh my goodness fermenting them for a few days in a salt brine with some garlic, bay leaves and spices, transforms them into something quite exciting!
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Now you may wonder why would you want to ferment potatoes, well potatoes are one of the nightshades family which a lot of people have problems with, it's mostly down to the starches which can cause gas and bloating, but when you ferment them, the lactobacillus bacteria break the starch down, problem solved!!
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Fermented foods are literally pre digested by the lactobacillus bacteria, which means less work for our own digestive system, great news if your digestion isn't firing on all cylinders!!
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So after 2 to 3 days languishing in my 3% salt brine, I drained my potato wedges, patted them dry and coated them in some rapeseed oil & more seasoning and baked them at 220C for 30 minutes for the best, tastiest potato wedges I have ever eaten!
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You can cut your potatoes into thinner french fries if you prefer!
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Preferably use organic potatoes, keep the skin on and just give them a quick wash to remove any dirt, then just fill a glass jar, add some spices and fill up with 3% brine solution. That's just 30g sea salt dissolved in 1 litre filtered water.
The other brilliant thing is the potatoes all sink to the bottom and stay under the brine so no need to weigh them down!
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I served my wedges with some fermented tomato ketchup and they were scoffed in no time!
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I will be making all my potato wedges this way in future!
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Hope you try them, especially if you have a problem with nightshade veggies! You may just be able to eat these without gas or bloating!
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Please let me know if you do try them!
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