Appetizer: United States – New Jersey (Mid-Atlantic United States) – Jersey Shore Boardwalk Fries

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 8 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 2 lb (907 g) Russet potatoes, about 3 large
- 1 tbsp (15 g) cornstarch (optional, for extra crispness)
- 4 cups (946 ml) neutral frying oil (vegetable, canola, or peanut)
- 2 tbsp (14 g) Old Bay seasoning
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) malt vinegar, plus extra for serving
- Ketchup, for serving
- Paper towels or a wire cooling rack (not an ingredient but needed)

Instructions

Short Description:
Crisp, crinkle-style fries tossed with iconic Old Bay seasoning and finished with a splash of malt vinegar for a tangy, coastal New Jersey boardwalk bite. Served hot for sharing with extra vinegar and ketchup on the side.

Regional Notes:
This New Jersey shore variation features liberal Old Bay seasoning — a Mid-Atlantic seafood spice blend — and malt vinegar, reflecting the region's coastal flavors. Unlike plain fast-food fries, these are double-fried for extra crunch and tossed with vinegar and Old Bay right after frying, a hallmark of Jersey boardwalk stands.

1. Rinse and peel the potatoes if desired; cut into crinkle or shoestring fries about 1/4 inch (6 mm) thick (or use a crinkle cutter). Place cut potatoes in a large bowl of cold water.
2. Soak potatoes at least 30 minutes (up to 2 hours) to remove excess starch. Drain and rinse under cold water until water runs clear.
3. Dry the potato sticks thoroughly in a clean kitchen towel or paper towels. If using cornstarch for extra crispness, sprinkle the cornstarch over the dried fries and toss to coat evenly.
4. Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (5–7.5 cm). Heat oil to 325°F (163°C) using a thermometer for accuracy.
5. Working in batches (do not overcrowd), par-fry the potatoes for 4–5 minutes at 325°F (163°C) until they are softened but pale and not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes.
6. Increase oil temperature to 375°F (190°C). When oil reaches temperature, fry the potatoes a second time in batches for 2–3 minutes or until golden brown and crisp. Drain on a wire rack or paper towels.
7. While fries are still hot, transfer to a large bowl or tray and immediately sprinkle with Old Bay seasoning, kosher salt, and black pepper. Toss gently to coat evenly.
8. Working quickly, drizzle 3 tbsp (45 ml) malt vinegar over the hot fries and toss once more to distribute — be careful, vinegar will sizzle when it hits the hot oil on the fries.
9. Serve the fries hot on a platter or paper cone with extra malt vinegar and ketchup on the side for dipping. Enjoy as a shareable boardwalk-style appetizer.