Small Boardwalk Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes. Using a knife or a mandoline, cut the potatoes into 1/3-inch to 1/2-inch sticks (typical boardwalk fry thickness). Aim for uniform pieces so they cook evenly.

Soak to remove starch

Place the cut potatoes into a bowl and cover with 2 cups of cold water. Optionally add the ice to create an ice bath. Soak for 20–30 minutes to remove excess starch, which helps achieve a crisper fry.

Dry and dust

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry until most surface moisture is removed. Toss the dried fries with 1 tablespoon cornstarch until lightly and evenly coated — this helps create a crisp exterior.

Heat oil

Pour about 1 cup of vegetable oil into a heavy-bottomed skillet or a small deep pot to reach roughly 1 to 1 1/2 inches deep. Heat the oil over medium-high heat until it reaches 325°F (160°C). If you don't have a thermometer, oil should shimmer but not smoke.

First fry (blanch)

Working in small batches (do not overcrowd), add a portion of the fries to the oil and fry for 3–4 minutes until the exterior is set but fries are pale and limp. Use a slotted spoon to transfer blanched fries to a paper towel–lined tray to drain. Repeat with remaining fries.

Increase heat

Increase the oil temperature to 375°F (190°C). Let the oil come to temperature between batches so the fries will crisp up on the second fry.

Second fry (crisp)

Return the blanched fries to the hot oil in small batches and fry for 1.5–3 minutes, or until golden brown and crisp. Stir gently while frying to promote even browning. Transfer cooked fries to a paper towel–lined tray to drain and rest for a minute.

Season and serve

While hot, sprinkle the fries evenly with 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon paprika (if using). Toss gently to coat. Serve immediately.