Maryland Boardwalk Fries

1. 1

   Fill a bowl with cold water.

2. 2

   Slice the potatoes lengthwise into 1/4-inch-thick slices, then stack the slices and cut into 1/4-inch-wide sticks.

3. 3

   Transfer the potato sticks to the water as you go.

4. 4

   Drain the potatoes and rinse under cold running water until the water runs clear.

5. 5

   Spin in a salad spinner to remove the excess water, then pat dry.

6. 6

   Heat 3 to 4 inches peanut oil in a wide, deep pot over medium-high heat until a deep-fry thermometer registers 300 degrees F. Fry the potatoes in 2 batches until about halfway cooked, 3 to 4 minutes per batch.

7. 7

   Remove with a slotted spoon and transfer to paper towel-lined baking sheets to drain.

8. 8

   Increase the oil temperature to 365 degrees F. Fry the potatoes again in 3 or 4 batches, turning and stirring with tongs, until golden brown, about 3 minutes per batch.

9. 9

   Transfer to fresh paper towels to drain and season with salt.

10. 10

    Sprinkle with Old Bay and vinegar.

11. 11

    Photograph by Jonathan Kantor

* Per serving · 4 servings · Values may vary.

No additional tips available.