I've heard about fermenting potatoes and wanted to give it a try. It supposed to give you a final product (you will need to cook it after fermentation) that is crisp on the outside and creamy in the middle.  You will need to ferment them in a dark area, I used the cabinet I store my pans in. I did a 3.6% brine for 4 and 10 days.  The 4 days my family enjoyed better than the 10 days.  At 10 days the potatoes tasted like it was brined with dill pickling liquid, it wasn't bad b