Fermented Potatoes

two jars of potatoes fermenting on a wooden table

How to lacto ferment potatoes! Fermented potatoes have musty and tangy flavor that is fantastic paired with cheeses, krauts, and used inside dumplings!

Print Recipe

CourseBaking, Side Dish, Sides, Snack

CuisineAmerican

Prep Time5

Cook Time5

Ingredients

4 cups Water
1 ½ tbs Sea Salt
12 oz Potatoes Cleaned, quartered
3 cloves Garlic Peeled and Crushed
1 Bay Leaf

Instructions

Clean your potatoes, and quarter them. Add everything to a clean and sterile large jar
Ensure the potatoes are fully covered with water and nothing is reaching the surface. Use a glass fermentation weight if necessary.
Let sit for 3-30 days depending on flavor preference
A longer fermentation period will result in a pickling process- perfect for those who love salt and vinegar chips! Even a quick 3 day fermentation will give you a mild flavor that is superior when roasted
Roast, bake, steam, boil, or fry your potatoes before eating.
If boiling the potatoes ferment them for longer so they retain the flavors

Notes

To ferment whole potatoes leave them to sit in the salted water for up 10-15 days. When they are whole they do not pick up the flavors as well which is why you will want to increase the fermentation time.