New Jersey Boardwalk Fries
Get ready to bring the nostalgic charm of the Jersey Shore straight to your kitchen with these authentic New Jersey Boardwalk Fries! Perfectly crispy on the outside and fluffy on the inside, these fries are made from skin-on Russet potatoes for that classic seaside vibe. A two-step frying process ensures maximum crunch, while a soak in vinegar-infused water guarantees extra crispiness and golden perfection. Seasoned generously with kosher salt and served hot with tangy malt vinegar or ketchup, these fries are a crowd-pleasing treat that’s as iconic as the boardwalk itself. Whether you're hosting a summer cookout or craving carnival-style comfort food, this recipe delivers the ultimate fry experience right at home!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 quarts Peanut oil (or vegetable oil)
- 2 teaspoons Kosher salt
- 1 tablespoon White vinegar
- Malt vinegar (optional, for serving)
- Ketchup (optional, for serving)
Instructions
Scrub the potatoes under cold water to remove any dirt. Leave the skins on for authentic boardwalk-style fries.
Cut the potatoes into 1/4-inch-thick sticks. Try to keep them uniform in size to ensure even cooking.
Place the cut potatoes in a large bowl and cover with cold water. Add the tablespoon of white vinegar to the water. Let the potatoes soak for at least 1 hour or up to overnight in the refrigerator. This step removes excess starch, ensuring crispy fries.
Drain the potatoes and pat them completely dry using clean kitchen towels or paper towels.
Heat the peanut oil in a large, heavy-bottomed pot or deep fryer to 325°F (163°C). Use a kitchen thermometer to maintain precise temperature control.
Working in small batches, fry the potatoes for 4-5 minutes. They should be cooked through but not yet golden brown. Remove the fries with a slotted spoon and let them drain on a baking sheet lined with paper towels.
Increase the oil temperature to 375°F (190°C). Working in batches again, fry the partially cooked potatoes a second time for 2-3 minutes, or until they are golden brown and crispy.
Remove the fries from the oil and immediately toss them with kosher salt to season. Taste and adjust the salt as desired.
Serve the boardwalk fries hot, with malt vinegar and/or ketchup on the side for dipping.
Nutrition Facts
Calories |
17209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1894.0 g | 2428% | |
| Saturated Fat | 270.4 g | 1352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 14.4 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 5885 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
