📝 About This Recipe
Transport yourself to the sun-drenched piers of the Mid-Atlantic with these iconic fries, defined by their golden, salty exterior and fluffy, potato-rich interior. Unlike standard fries, these are double-fried in peanut oil and traditionally doused in tangy malt vinegar, capturing the nostalgic essence of a Maryland summer. This recipe masters the essential 'soak and double-fry' technique to ensure every bite is a perfect balance of beachside crunch and savory satisfaction.
🥗 Ingredients
The Potatoes
- 5 lbs Russet Potatoes (large, scrubbed clean but unpeeled)
- 8 cups Ice Water (enough to fully submerge the potatoes)
- 2 tablespoons Granulated Sugar (added to the soaking water to help with browning)
Frying Medium
- 2 quarts Peanut Oil (for a high smoke point and authentic nutty flavor)
The Seasoning Station
- 2 tablespoons Fine Sea Salt (adjust to taste)
- 1/2 cup Malt Vinegar (served in a shaker bottle for dousing)
- 1 tablespoon Old Bay Seasoning (optional, for a true Maryland twist)
- 1 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Cut the scrubbed potatoes into consistent batons, approximately 3/8-inch thick. Keeping the skin on is essential for that rustic boardwalk look and flavor.
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2
Place the cut fries into a large bowl filled with ice water and the granulated sugar. Stir gently and let them soak for at least 30 minutes; this removes excess starch to ensure they get crispy rather than gummy.
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3
Drain the potatoes and spread them out on clean kitchen towels or heavy-duty paper towels. Pat them thoroughly dry—any moisture left on the surface will cause the oil to splatter and prevent a crisp crust.
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4
In a large Dutch oven or heavy-bottomed pot, heat the peanut oil to 300°F (150°C). Use a candy or deep-fry thermometer to monitor the temperature accurately.
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5
Working in batches to avoid crowding the pot, blanch the fries in the 300°F oil for about 5-6 minutes. They should be soft and pale, not yet browned.
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6
Remove the blanched fries with a slotted spoon or spider strainer and drain them on a wire rack set over a baking sheet. Let them cool to room temperature (about 15 minutes).
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7
Increase the heat of the oil until it reaches 375°F (190°C). This higher temperature is what creates the legendary golden-brown crunch.
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8
Fry the potatoes a second time in small batches for 2-3 minutes, or until they are deeply golden and crisp to the touch.
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9
Immediately transfer the hot fries to a large stainless steel bowl lined with a single paper towel.
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10
While still piping hot, remove the paper towel and toss the fries vigorously with the sea salt and Old Bay (if using). The heat helps the seasoning adhere to the oil.
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11
Transfer the seasoned fries to a paper cone or a large serving bowl.
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12
Generously douse the fries with malt vinegar right before serving, while they are still steaming.
💡 Chef's Tips
Always use Russet potatoes as their high starch content leads to the fluffiest interior. Don't skip the sugar in the soak; it provides a subtle caramelization that mimics the professional boardwalk fryers. Maintain your oil temperature—if it drops too low, the fries will become greasy instead of crispy. If you don't have peanut oil, canola or grapeseed oil are the best neutral substitutes. Serve immediately; boardwalk fries are best enjoyed within minutes of leaving the fryer.
🍽️ Serving Suggestions
Serve in a classic paper bucket or cone for the authentic beach experience. Pair with a cold glass of freshly squeezed lemonade to cut through the salt. Offer a side of creamy tartar sauce or spicy brown mustard for dipping. These are the perfect side dish for a Maryland-style crab cake sandwich. For a real treat, serve alongside steamed shrimp tossed in extra Old Bay.