Fermented Potatoes

For some reason I didn’t think one could ferment potatoes because one doesn’t eat them raw. Then I challenged myself, did some research and lo and behold, lots of people are fermenting potatoes. So I thought I’d give it a try; total success! I tossed the fermented spuds in olive oil, salt and rosemary and roasted them. They were delicious, had an interesting tang and were chewy! Give it a try with any potato, including sweet potatoes.

Ingredients and Materials

3-4 potatoes of any kind or color

Brine; 2 tablespoons of salt dissolved in 2 cups of water

Sharp knife, cutting board and a glass jar with a lid. I used a regular quart-sized mason jar.

Technique

Cut the potatoes into any shape you desire - chunks or rounds, and fill your jar about 3/4 - 4/5 full. Pour the brine on top to cover by about an inch so the potatoes are submerged. They may float a little, push them down. If they stubbornly persist in floating, you can weight them down with a clean weight, some people pass a lovely stone through the dishwasher to have on hand for such eventualities.

Mold will eventually form on any vegetable that protrudes from the fermentation surface, so do pay attention to this detail. If mold does form, or a whitish scum forms on the surface of the liquid, not to worry. Rescue any floating weirdly-affected vegetable piece, wash it off if it’s still firm, and put it back in. Skim the surface, blot it with a paper towel and wipe around the top interior edge and surface of the jar to decrease the less-desirable microbe load. Give up on getting it all - you are vastly outnumbered, your job is to keep the majority underwater happy. The brine and increasing acidity will do the remaining work.

Put the jar of brined potatoes (lid on loosely to avoid large contaminants) in a cupboard out of direct sunlight. Examine it every morning, and push the vegetables underwater if things start to float. Remember that CO2 is being released during the fermentation and will create bouyancy.

Wait 3-4 days, then drain and rinse the potatoes, and use them as you would in any potato recipe. I roast them, put them in soup, etc.

Sweet, red and yellow potatoes in brine. And now we wait…

Mashed Red Curry Sweet Potatoes

Thanks Theresa P!

3 lbs. sweet potatoes, peeled and chunked
1/2 cup plus 3 T light coconut milk
1 T red curry paste
2 T maple syrup
2 T apple cider
2 T unsalted butter
1 tsp coarse salt
1 tsp ground cinnamon

***cook sweet potatoes in boiling water, about 12 minutes…drain and return to pan…dry cook over low heat for 2 minutes
***combine 3 T coconut milk with the red curry paste…heat in a saucepan over medium-high heat…stir well…  add the remaining milk, syrup, and cider…bring to a boil and then reduce heat and cook another 3 minutes…
***combine the potatoes and milk mixture in a large bowl…add butter, salt and cinnamon and mash


Serves: 10

Creamy Sweet Potato Soup

Thanks Jessica Walker!

  • 2 pounds organic sweet potatoes,  (about 2 large)

  • 2 teaspoons olive oil

  • 1 cup chopped onion

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon crushed red pepper (spicy! optional)

  • 4 cups chicken stock

  • salt

  • 6 bacon slices, cooked and crumbled (amount is optional) If you are vegetarian, use toasted walnuts, pine nuts or pepitas/pumpkin seeds

  • 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

  • 2 tablespoons flat-leaf parsley leaves (optional)

Preparation

  1. Bake Sweet Potatoes until you can pierce them with a fork.

  2. Heat a saucepan over medium-high heat. Add oil (or some left over bacon fat! yum!) ; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper and stock. put in chunks of cooked sweet potato. Use an immersion blender to blend cooked sweet potato and stock, or mash happily with potato masher for a chunkier style soup. Salt to taste.  sprinkle cooked bacon, (veggies, replace with toasted pine nuts or pepitas) and Parmesan cheese evenly over top to serve. Garnish with parsley, if desired.

Cold Pasta/Potato/Rice/Bean Salad

(great ‘Resistant Starch’ recipe)

Make a vinaigrette of the following, modify with what you have on hand,  or simply use 1/2 C of  your fave oil/vinegar salad dressing

1 garlic clove (pressed/crushed)

1/4 t black peppercorns

1/2 t dried tarragon (or thyme or oregano)

grated zest of 1 lemon

1 large finely diced shallot or 1/4 C thinly sliced green onion

1/3 C olive oil

2 T+  vinegar (taste the dressing once mixed – you may want more acid)

salt to taste

Put it all in a lidded jar and shake it up baby!

3-4 cups of cooked and cooled pasta, potatoes, rice, lentils, or canned white cannellini beans.

1 C chopped fresh veggies such as carrots, bell pepper, tomatoes, celery for some crunch and color. – Your choice.

Then pour some of it over the veggies and starch and toss it up until everything is well dressed. You’ll probably have extra dressing – keep it in the fridge.