Served on the boardwalks of Atlantic beaches, these simple fries are a taste of summer.
The starting point is a basic french fry that is crisp on the outside and fluffy in the middle. This is the fry perfected in street stands for over two centuries in Belgium and France. Master this fry and you’ll have no problem finding friends.–Zac Williams
LC Beach Fries Note
Peanut oil and Old Bay. It’s no coincidence that these are not just the defining components of proper beach fries, but the iconic aromas of any Atlantic boardwalk.
- Quick Glance
- 40 M
- 2 H, 40 M
- Serves 6
Special Equipment: Deep-fry or candy or instant-read thermometer
IngredientsEmail Grocery List
Recipe Testers Reviews
These were amazing. I used a small amount of vinegar but that’s because I enjoy the taste of vinegar with fries. I know there are a great deal of people who do not. The Old Bay added such a nice flavor rather than just salt and pepper. A perfect snack or a perfect addition to a steak off the grill.
You know something is really, really good when it doesn’t even make it to a plate. As I was seasoning the last batch of fries out of the fryer with Old Bay and vinegar my husband walked in. What happened next went something like this: “Hi Sweetie, I just finished making these fries. Want to give them a try and let me know what you think?” We proceeded to taste one, followed by nods of approval to one another. We tasted a few more, and the nods began to quicken. Before we knew it, we had shared three potatoes worth of Beach Fries. I can best describe these as a potato chip on the outside and a fluffy baked potato on the inside. I LOVE finding a recipe that becomes my standard way of preparing a dish. This is the only way to make french-fried potatoes—with or without the Old Bay.