Prep 20 mins
Cook 5 mins
Nothin' says summer like some fresh, hot, salty french fries drenched in vinegar. A boardwalk treat.
- Do not peel potatoes.
- Cut potatoes in long, uniformly shaped sticks.
- Fry in hot oil(approx 325°F)to desired doneness(dark & well done is the way they do them at the stands on the boardwalk).
- Remove fries to paper towels and generously salt right away.
- Serve in a paper cup or cone with plenty of malt vinegar.
YUM! I love malt vinegar on fries, but they have to be the 'perfect fry' and these are perfect! I did a 1/2 peel, and loved them this way. Thanks Queen!
Yummy fries! I peeled some for my DH and left the rest unpeeled. Delicious with the malt vinegar. Thank you!
Queenie, malt vinegar is FABULOUS on freshly made fries! My mother was from New England; I grew up putting vinegar on EVERYTHING (though she used mainly cider vinegar). To me, the perfect accompaniment to those fries (besides the outdoors) is those fiendish, sweet little clam cakes we used to get near Newport, Rhode Island at a little stand called "Johnny's"... thanks for posting this recipe!