Nathan’s Famous french fries are a boardwalk classic: thick-cut, salty, and impossibly crispy on the outside while staying fluffy inside. This copycat recipe recreates that iconic texture at home using a double-fry method and a simple soaking step. The result is a batch of golden fries that rival any seaside stand.
Ingredients
- 4 large russet potatoes (about 2 lb / 900 g)
- 1 tbsp white vinegar (optional, for soaking)
- 1 qt (1 L) cold water, for soaking
- 4 cups (1 L) vegetable or peanut oil, for frying
- 1 tsp salt, or to taste
Instructions
- Scrub the potatoes thoroughly and peel them if desired (Nathan’s-style fries are typically unpeeled, but peeling is fine). Cut into 1/4-inch (6 mm) thick sticks, about 3 inches (7.5 cm) long.
- Place the cut potatoes in a large bowl with the cold water and vinegar (if using). Soak for at least 30 minutes, or up to 2 hours. This removes excess starch and helps achieve a crispier exterior.
- Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels. Any moisture on the surface will cause splattering and uneven frying.
- In a large, heavy-bottomed pot or Dutch oven, heat the oil to 325°F (163°C). Use a deep-fry thermometer to monitor the temperature.
- Working in batches, carefully add the potatoes to the hot oil. Do not overcrowd; fry in a single layer with some space between each fry. Cook for about 4–5 minutes, until the fries are soft and pale, but not browned. Remove with a slotted spoon and drain on paper towels. Let them cool for at least 10 minutes.
- Increase the oil temperature to 375°F (190°C). Return the blanched fries to the oil in batches and fry for 2–3 minutes, until golden brown and crispy.
- Remove the fries and drain on fresh paper towels. Immediately sprinkle with salt while hot. Serve right away.
Tips
- Use russet potatoes: They have high starch and low moisture, which yields fluffy interiors and crispier crusts. Waxy potatoes like red or new potatoes won’t crisp as well.
- Don’t skip the soaking: The water bath removes surface starch that can make fries soggy and cause them to stick together. For extra crispiness, you can also refrigerate the soaked fries for 30 minutes before frying.
- Keep oil temperature steady: Use a thermometer and adjust the heat between batches. If the oil drops too low, the fries absorb oil and become greasy; if it’s too high, they brown before cooking through.
- Double-fry for best results: The first fry at a lower temperature cooks the inside, while the second fry at a higher temperature creates a crispy crust. Don’t try to skip the first fry—it’s the secret to that Nathan’s texture.
Serving Suggestions
Serve these fries hot with classic condiments like ketchup, malt vinegar, or a squirt of lemon juice. They also pair well with a side of ranch dressing, garlic aioli, or cheese sauce. For a full boardwalk meal, enjoy them alongside a hot dog or a burger.
Variations
- Seasoned fries: Toss the hot fries with garlic powder, onion powder, paprika, and a pinch of cayenne for a spicy kick.
- Cheese fries: Top with shredded cheddar and broil for 1–2 minutes until melted, then add crumbled bacon and green onions.
- Sweet potato fries: Substitute sweet potatoes for russets, but reduce the first fry time to 3–4 minutes and the second to 2 minutes, as they cook faster.
- Air fryer version: After soaking and drying, toss the fries with 1 tbsp oil and air-fry at 400°F (204°C) for 15–20 minutes, shaking the basket halfway. You won’t get the exact same crispiness, but it’s a lighter alternative.
Storage and Reheating
Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 400°F (204°C) oven for 5–7 minutes, or until crisp. Avoid microwaving, as it makes them soggy. For longer storage, freeze the blanched (first-fried) fries in a single layer, then transfer to a freezer bag for up to 3 months. Fry from frozen at 375°F (190°C) for 3–4 minutes.
Frequently Asked Questions
Can I use a different type of oil? Yes, any neutral oil with a high smoke point works, such as canola, corn, or sunflower oil. Peanut oil adds a subtle nutty flavor and is a common choice for frying.
Why are my fries not crispy? The most common reasons are not soaking the potatoes, not drying them thoroughly, or overcrowding the pot. Also, make sure the oil is at the correct temperature—too low and they’ll absorb oil.
Can I make these fries in advance? You can blanch the fries (first fry) up to 2 hours ahead and keep them at room temperature. Finish with the second fry just before serving. For longer storage, freeze the blanched fries as described above.
Do I have to peel the potatoes? No, the skin adds texture and nutrients. Nathan’s fries are typically served with the skin on, but peeling them is a matter of personal preference.
How do I get the salt to stick better? Sprinkle salt immediately after frying while the fries are still hot and slightly oily. You can also toss them in a bowl with salt for even coverage.
Is the vinegar soak necessary? No, but it helps prevent the potatoes from browning during soaking and can slightly improve texture. If you skip it, the fries will still turn out 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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