Boardwalk Fries Recipe
We’ve been hand-cutting fresh Idaho potatoes and cooking them in 100% peanut oil since the day we opened. Originally served at George’s Lunch, when Louie opened Louie’s Pizza, he got a potato cutter and started hand-cutting fries, blanching them, and cooking them in 100% peanut oil to make the best-tasting french fry at the beach. We season our fries with fine sea salt and keep it simple.
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Ingredients
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The Boardwalk Fries
Method
The Boardwalk Fries
Rinse and soak
Immediately place the cut fries into a large bowl of cold water to remove surface starch. Fill with at least 8 cups cold water and add ice if desired to keep water cold. Soak for 30 minutes to 2 hours (longer soaking up to overnight in the refrigerator will reduce starch further and improve crispness).
Dry fries
Drain the fries in a colander and spread them out on clean kitchen towels or paper towels. Pat completely dry — this is important for safety and crispness. If using cornstarch, lightly sprinkle 1 tsp and toss to coat very evenly, then re-dry any excess moisture with towels.
First fry (blanch)
In a heavy-bottomed pot or deep fryer, heat peanut oil to 325°F (163°C). Use enough oil to give the fries space to float (about 4–6 cups for a medium pot). Working in batches (do not crowd), fry the dried potatoes for 3 to 4 minutes until they are softened and pale (no browning). Remove with a slotted spoon or spider to a wire rack or paper towel-lined sheet to drain. Let cool for 10–20 minutes; you can refrigerate briefly to help set the interior if desired.
Second fry (finish crisping)
Increase oil temperature to 375–380°F (190–193°C). Fry the blanched fries in batches for 2 to 3 minutes, or until golden brown and crisp. Stir gently or shake the basket occasionally to ensure even browning. Remove fries to a wire rack or paper towels to drain excess oil.
Season and serve
While the fries are still hot, sprinkle with fine sea salt to taste (about 1/2 to 2 tsp for the recipe depending on preference). Toss gently to distribute seasoning evenly. Serve immediately for best texture and flavor.
Safety and tips
Maintain consistent oil temperatures with a thermometer. Do not overfill the pot. Reuse peanut oil filtered of solids and stored properly for additional batches, but discard if it smells off. Adjust cut thickness and frying times if making shoestring or steak-cut styles.