Rehoboth Boardwalk-Style French Fries
Thick-cut fries fried until crisp, served plain in a paper cup and seasoned only with salt and malt vinegar, in the style long associated with Rehoboth Beach's boardwalk.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Deep fryer or heavy pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14
- carbs
- 46
- protein
- 4
- calories
- 320
Instructions
- 1
Cut the potatoes into thick fries. Soak them in cold water for 30 minutes.
- 2
Drain the water. Pat the potatoes completely dry.
- 3
Heat oil to 325°F. Fry the potatoes in batches for about 5 minutes until soft but pale.
- 4
Remove the fries. Let them rest on a rack for 10 minutes.
- 5
Raise the oil temperature to 375°F. Fry the potatoes again for 3-4 minutes until deep golden and crisp.
- 6
Drain the fries on paper towels. Salt them immediately while hot.
- 7
Serve the fries in paper cups with malt vinegar on the side.
Chef's tips
Double-fry the potatoes. Cook once at a lower temperature to soften, then fry at high heat for a crisp shell.
Storage
Best eaten fresh; fries do not store well.
Reheating
Reheat in a hot oven or air fryer for a few minutes to re-crisp.
Common mistakes to avoid
- •Frying only once, which leaves the fries soft instead of crisp
- •Adding salt too early, which draws out moisture
Serving suggestions
Cooked Rehoboth Boardwalk-Style French Fries?
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