Boardwalk fries from Ocean City, Maryland, are a beach-town classic: crisp, salty, golden fries served in a paper cup with a wooden fork and a splash of malt vinegar. This recipe recreates that iconic snack at home using russet potatoes, a double-fry method, and a simple seasoning blend. It works because the first fry cooks the potato through, and the second fry at a higher temperature creates that signature shatter-crisp exterior.
Ingredients
- 4 large russet potatoes (about 2 lb / 900 g)
- 1 tbsp white vinegar (optional, for soaking)
- Peanut or canola oil, for frying (about 4 cups / 1 L)
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp garlic powder (optional)
- Malt vinegar, for serving
Instructions
- Scrub the potatoes well and pat dry. Leave the skin on for a more authentic boardwalk texture, or peel if you prefer. Cut the potatoes into 1/4-inch (6 mm) thick sticks. Try to keep them uniform so they cook evenly.
- Place the cut fries in a large bowl and cover with cold water. Add the vinegar if using (it helps keep the potatoes from turning gray). Soak for at least 30 minutes, or up to 2 hours. This removes excess starch and helps the fries get crisp.
- Drain the fries and rinse them under cold running water. Spread them on a clean kitchen towel or paper towels and pat very dry. Any moisture left on the surface will cause the oil to splatter and make the fries soggy.
- Heat the oil in a heavy pot or Dutch oven to 325°F (163°C). Use a deep-fry thermometer to keep the temperature steady. Line a baking sheet with paper towels and set a wire rack over it.
- Working in batches (about 2 cups of fries at a time), carefully add the fries to the hot oil. Fry for 4–5 minutes, until the fries are soft and just starting to color but not brown. They will look pale and slightly translucent. Remove with a slotted spoon and drain on the wire rack. Repeat with all the fries. This is the first fry.
- Let the fries rest at room temperature for at least 10 minutes, or up to 2 hours. This step is important for a crisp finish.
- Increase the oil temperature to 375°F (190°C). Working in batches again, fry the potatoes a second time for 2–3 minutes, until deep golden brown and very crisp. Keep an eye on them—they brown quickly.
- Remove the fries and drain on fresh paper towels. Immediately sprinkle with salt and garlic powder (if using) while they are still hot. Serve right away with malt vinegar on the side.
Tips
- Use the right potato: Russets are high in starch and low in moisture, which makes the best crispy fries. Waxy potatoes like red or new potatoes will be denser and less crisp.
- Don’t skip the soak: The water soak removes surface starch that would make fries stick together and turn gummy. Even 30 minutes makes a difference.
- Double frying is non-negotiable: The first fry cooks the interior, the second fry creates the crust. If you try to do it in one fry, you’ll get either a raw center or a burnt outside.
- Keep the oil at the right temperature: If the oil is not hot enough, the fries absorb oil and become greasy. If it’s too hot, the outside burns before the inside cooks. Use a thermometer and adjust the heat between batches.
Serving Suggestions
Serve the fries in a paper cup or on a tray lined with parchment. Offer malt vinegar, ketchup, and a sprinkle of extra salt. They pair perfectly with a crab cake sandwich, a cheeseburger, or a cold lemonade. For a true boardwalk feel, add a side of Old Bay seasoning for dipping.
Variations
- Old Bay Fries: Mix 1 tsp Old Bay seasoning with the salt before sprinkling. This is a Maryland favorite.
- Garlic Parmesan: Toss the hot fries with 2 tbsp melted butter, 2 cloves minced garlic, and 1/4 cup grated Parmesan cheese.
- Sweet Potato Fries: Substitute sweet potatoes for russets. They cook a little faster, so reduce the first fry to 3–4 minutes and the second to 2 minutes.
- Curly Fries: Use a spiralizer to cut the potatoes, then follow the same double-fry method. The thinner parts will get extra crispy.
Storage and Reheating
Store leftover fries in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and bake at 400°F (204°C) for 5–7 minutes, or until hot and crisp. You can also reheat in an air fryer at 375°F (190°C) for 3–4 minutes. Avoid microwaving, as it makes them soggy. For best results, reheat only the amount you plan to eat, as fries lose quality each time they are reheated.
Frequently Asked Questions
Can I use frozen fries instead of fresh potatoes? Yes, but the texture will be different. Frozen fries are often pre-cooked and may not have the same fluffy interior. If using frozen, skip the soaking and first fry, and just fry at 375°F (190°C) for 3–5 minutes until golden.
Why did my fries come out soggy? Soggy fries usually mean the oil wasn’t hot enough, or the potatoes weren’t dried thoroughly before frying. Make sure to pat them completely dry and check the oil temperature with a thermometer. Also, avoid overcrowding the pot—fry in small batches.
Can I use olive oil for frying? Olive oil has a lower smoke point and a strong flavor that can overpower the fries. It’s better to use a neutral oil with a high smoke point like peanut, canola, or vegetable oil.
How do I get the fries extra crispy? After the first fry, let the fries cool completely and then freeze them for 30 minutes before the second fry. This creates a drier surface and a crunchier crust. Also, make sure to salt them immediately after frying, as salt draws out moisture and can soften them if left too long.
Can I make these ahead of time? You can do the first fry up to 2 hours ahead and keep the fries at room temperature. Then finish with the second fry just before serving. They are best eaten immediately after the second fry.
What if I don’t have malt vinegar? You can use white vinegar or apple cider vinegar, but malt vinegar has a distinct malty flavor that is traditional. If you don’t have it, a squeeze of fresh lemon juice also works well.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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