Maryland Boardwalk Fries Recipes
BOARDWALK FRIES RECIPE - (4.6/5)
Provided by á-25087
Number Of Ingredients 5
Steps:
- Peel the potatoes. Using a knife with a sharp blade or a fry cutter, cut them into lengths a little less than 1/2 inch square. Place the cut potatoes in a large bowl filled with cold water. Add the vinegar and swirl the potatoes around. Place the bowl in the refrigerator for at least 1 hour. Swirl the potatoes again and drain the water. Spread the potatoes on a layer of paper towels and pat dry with additional paper towels. In a large heavy pot or deep-fryer, preheat the peanut oil to 315°F (157°C). Line a baking sheet with paper towels. Working in small batches of approximately 2 cups each, add the sliced potatoes to the hot oil. Cook for 5 to 7 minutes, until just tender but not brown. Using a basket or slotted spoon, remove the potatoes from the oil, shaking to remove any excess oil. Spread the potatoes on paper towels to drain. At this point the potato slices should be refrigerated at least 1 hour, uncovered, or as long as overnight. (You can also freeze the blanched slices at this stage for up to 1 month in a well-sealed freezer bag.) When you are ready to serve the fries, reheat the oil to 375°F (190°C) and fry for about 4 minutes, until crispy and golden. (If using frozen potatoes, allow them to thaw at room temperature. Pat dry before frying.) Remove the fries from the fryer to remove excess oil. Spread on paper towels. Allow the fries to stand for 1 minute before sprinkling them with Old Bay. Serve them hot, preferably in a paper cup, dousing them liberally with vinegar, if desired.
NEW JERSEY BOARDWALK FRIES
Nothin' says summer like some fresh, hot, salty french fries drenched in vinegar. A boardwalk treat.
Provided by Queen of Everything
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Do not peel potatoes.
- Cut potatoes in long, uniformly shaped sticks.
- Fry in hot oil(approx 325°F)to desired doneness(dark & well done is the way they do them at the stands on the boardwalk).
- Remove fries to paper towels and generously salt right away.
- Serve in a paper cup or cone with plenty of malt vinegar.
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- Cut the potatoes lengthwise into 1/2 inch thick strips. Cut each slice into 1/4 inch thick fries. Place the fries into the salted water and allow to soak for 15 minutes.
- Line a large baking sheet with towels and set aside. Fill a deep pot with about 3 inches of peanut oil. Heat to 375 degrees F. Remove the cut potatoes from the water and thoroughly pat dry. Add the fries to the heated oil in batches, being careful not to overcrowd. Cook just until starting to brown, about 3 minutes. Transfer using a slotted spoon or tongs to the towel-lined baking sheet. Repeat with remaining fries.
- Once all the fries have been cooked, return the oil to 375 degrees F. Add the first set of cooked fries and fry until golden and crisp, 1-2 minutes. Remove to towel-lined baking sheet. Repeat with remaining fries.
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