Fermented Potato Wedges 

Thanks for posting this video; more people should be aware of this technique for lacto fermenting potatoes. Apparently the Quechua people in Peru traditionally fermented whole potatoes in order to reduce their toxins. Just a couple of points: We've always been told that all the goodness is in the skin. Well in fact many of the toxins in potatoes are concentrated in the skin, as this is the potato's first line of defence against pests, so we shouldn't be afraid to peel them. Also, some people don't understand the point of lacto fermenting foods that you're then going to cook, because obviously you'll end up destroying the beneficial probiotics, but in the case of potatoes it's the same as with sourdough bread - not only does it get rid of toxins but it also converts a lot of the sugars into lactic acid, thus reducing the glycemic index. So you can even incorporate modest amounts of these foods into a low carb or even keto diet. You can also fry these as chips, French fries or crisps - just make sure not to use "vegetable" oils, aka seed oils. It's now becoming universally accepted that our traditional saturated animal fats, which for the last few decades have been so maligned, are actually far better, and of course far more natural, than factory-produced oils from seeds that are unable to be extracted by domestic technology. I got all this from a really interesting book I'm currently reading - "Eat like a human" by Bill Schindler.

What a brilliant idea! I had never heard of this before.

And here I thought I knew some things about fermentation... You taught me a lot in this short video. My mouth is watering watching you try the crispy brown wedges with the hawthorn ketchup. Yum! Yhank you for this video!

I’ve just put my wedges into the brine so looking forward to cooking them on Saturday 😋 Thank you for sharing 😊

Thank you Love 🤗

I absolutely love your channel. Definitely trying these wedges soon!! Thank you!!

I LOVE these fermented potatoes, game changer indeed!! Thank you ❤

Thank you so much! ❤

thanks Janice

Yum 😮❤

It's called acrylamide.

Hi there these look amazing! 1. Can i pickle them in the fridge? 2. What is the longest amount of time i can pickle them? 3. Can i also fry them? 4. Can i add lemon or vinegar to the brine? Sorry for all the questions! Cheers xx

That’s mine in the brine can’t wait for Wednesday dinner

I didn’t understand the name of the chemical that potatoes put out when cook in hot oil. Could you let me know??? Love fermented food. Thank you great video.

Wow these sound delicious 😊 will be trying 😉 can I ask about fermenting/salt brines etc? If I am trying to cut back on salt, need to watch salt in my diet, how does that work with the brine? Do the potatoes (other veg) absorb it?

Should i wash potatoes after cutting them or directly put them in the jar and also do i have to use airtight container or just covering it is enough

Did you say rape seed oil? As in canola oil? Many would HIGHLY recommend against this oil. Olive or coconut oil.

Thanks for sharing can u do the tomato sauce. I'm looking for a recipe. Trying to make everything from scratch to stop using processed sugar laden options.

Can you reuse the leftover strained brine from the previous batch to ferment a new batch of potatoes?!?!

What water filter do you use?

I realised too late that I wasn't supposed to use tap water. Will it still work to a certain extent?

Could you use sweet potato instead?

Can you reuse the fermenting brine?

I thought the potato skins are poisonous!!! Am I missing something?

You should get a mic. Info is so great! Sound could be better.