Thrashers Fries Recipe – If you have ever stepped foot on the Ocean City (Maryland) boardwalk, there’s a great chance you have eaten Thrasher’s French Fries. Thrasher’s is a well-known brand known for its delicious French fries, which are actually boardwalk-style fries.
These fries hold a special place in my heart—they’re the taste of summer days on the boardwalk. This iconic recipe to bring those crispy, golden fries to your kitchen, complete with that perfect hint of salt and splash of vinegar. There’s no need to wait for a trip to the beach when you can enjoy this classic treat anytime at home. Trust me, they’re just as good as the real thing!
Delicious CopyCat Thraser’s Fries Recipe
This iconic recipe to bring those crispy, golden fries to your kitchen, complete with that perfect hint of salt and splash of vinegar.
Wash the potatoes. Leave the skin on. Cut them into thick slices, about 1/4-1/2 inch wide.
Soak the sliced potatoes in a bowl of cold water for at least 30 minutes, or up to 24 hours if time allows. This will help remove excess starch and make the fries more crisp.
Drain the potatoes and pat them dry thoroughly with a clean towel.
Heat the peanut oil in a deep fryer or large, deep saucepan to 325°F (165°C). Make sure there is enough oil to completely submerge the potatoes.
Fry the potatoes in batches for about 5-7 minutes, or until they’re soft and lightly golden. Don’t overcrowd the pan, and let the oil come back up to temperature between each batch.
Once each batch is done, remove them using a slotted spoon and place them on a paper towel-lined plate to drain.
Once all the fries have been fried once, increase the oil temperature to 375°F (190°C) for the second fry.
Fry the potatoes in batches again, this time for 2-3 minutes or until golden brown and crispy. Again, make sure to let the oil come back up to temperature between batches.
Remove the fries with a slotted spoon and drain on paper towels.
While the fries are still hot, sprinkle them with malt vinegar and salt to taste. Toss the fries a bit to evenly distribute the vinegar and salt.
Keyword French Fries, potatoes, Ocean City, Boardwalk fries
What are boardwalk fries?
“Boardwalk” French fries are often associated with American seaside towns and the boardwalks that run along the beaches of these towns. They’re a classic food item found in concession stands in most ballparks and stadiums throughout the US and are known for their particular style and flavor.
History of Thrashers Fries
J.T. Thrasher started selling his iconic French fries on the OC boardwalk back in 1929. While the business has changed hands only twice since this time, the original recipe is still in use today.
The exact recipe is a closely guarded secret, but listed below is a good homemade approximation that should help capture some of the Thrasher’s magic.
Key characteristics of boardwalk fries:
Type of potato
Boardwalk fries are typically made from high-starch potatoes, like Russet potatoes. These potatoes help to create a fry that is crispy on the outside and fluffy on the inside.
Thickness
They are typically cut thicker than fast food fries, more akin to what you might call a “steak fry.” This gives them a substantial, hearty feel.
Double frying
Often, boardwalk fries are double-fried. They’re first fried at a lower temperature to cook them through and make them tender. Then they’re fried a second time at a higher temperature to make them crispy. This method is a common technique for achieving a perfectly crispy exterior and fluffy interior.
Seasoning
After frying, boardwalk fries are often tossed in a generous amount of salt. Some stands will also provide vinegar (especially malt vinegar) as a traditional condiment.
Serving style
Boardwalk fries are usually served in a cup or large paper bucket, which is handy for strolling along the boardwalk. They also make a great side dish for Maryland Crab Cakes!
How to Make Your Own Thrashers Fries
Ingredients
4 large Russet potatoes
1/2 cup of malt vinegar (plus more for serving)
Salt to taste
Peanut oil for frying
Directions
Wash the potatoes. Leave the skin on. Cut them into thick slices, about 1/4-1/2 inch wide.
Soak the sliced potatoes in a bowl of cold water for at least 30 minutes, or up to 24 hours if time allows. This will help remove excess starch and make the fries more crisp.
Drain the potatoes and pat them dry thoroughly with a clean towel.
Heat the peanut oil in a deep fryer or large, deep saucepan to 325°F (165°C). Make sure there is enough oil to completely submerge the potatoes.
Fry the potatoes in batches for about 5-7 minutes, or until they’re soft and lightly golden. Don’t overcrowd the pan, and let the oil come back up to temperature between each batch.
Once each batch is done, remove them using a slotted spoon and place them on a paper towel-lined plate to drain.
Once all the fries have been fried once, increase the oil temperature to 375°F (190°C) for the second fry.
Fry the potatoes in batches again, this time for 2-3 minutes or until golden brown and crispy. Again, make sure to let the oil come back up to temperature between batches.
Remove the fries with a slotted spoon and drain on paper towels.
While the fries are still hot, sprinkle them with malt vinegar and salt to taste. Toss the fries a bit to evenly distribute the vinegar and salt.
Notes
Use caution while transitioning your fries from the water to the hot oil, as well as the second frying.
