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I was kind of shocked when I realized I didn’t have a recipe for good, old-fashioned boardwalk fries here on the site. It’s shameful really. Sure, I have oven fries (which employ the same soaking technique I’ll touch on later) and fish & chips…but I needed to have an entire post devoted to these crispy, salty favorites. My first taste of boardwalk fries was of course at Thrasher’s in Ocean City, MD…notorious among Marylanders, Eastern Shore folks, and really the entire nation in some cases. That’s because they’re the best. Their first trick is a soak for the cut potatoes in hot saltwater. It helps to remove some of the starch, and softens them up a bit for cooking. The second key step is the twice-fried technique. The potatoes are cooked in hot oil for one round, basically to par-cook them. They’re then removed from the oil, set aside to drain, and then added back to the oil to attain that beautiful golden brown and crunchy exterior. Immediately season with salt, and apple cider or malt vinegar. Never ketchup! It’s actually a rule at Thrasher’s…they don’t have it available. The place next store has a racket selling containers of it at exorbitant prices. We don’t have boardwalks here on Chincoteague, which is just fine by me – but it’s nice to have a little taste of it here at home! Print Boardwalk Fries 5 large Russet potatoes, washed and scrubbed 2 Tbsp + 1 tsp kosher salt 4 cups warm water vegetable or peanut oil apple cider or malt vinegar Make the soaking mixture for the cut potatoes by combining hot water and 2 tablespoons kosher salt in large bowl. Mix to dissolve salt. Set aside. To prepare the potatoes, peel the sides of the potato with a vegetable peeler, leaving some skin at the top and bottom. Slice potatoes length-wise, in 1/2? slices. Then, slice 1/4? inch strips from those slices. A mandoline or french fry cutter is very handy here! Place cut potatoes in the bowl of salt water and soak for 15 minutes. Remove from water and place the potatoes on a clean kitchen towel to dry for a few minutes. Dry well to avoid splattering when frying. Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Bring to 375 degrees. Once oil is up to temperature, fry the potatoes in batches, taking care not to overcrowd. Fry until edges are starting to brown, about 3 minutes. Remove to a paper-towel lined cookie sheet. Repeat process with remaining potatoes. Once all potatoes have been fried, bring the oil back up to 375 degrees, and refry them. The “twice-fry” is the key to a crispy french fry. Just another minute or two in the hot oil is all you need. Once golden brown, remove to a paper towel lined platter to drain. Season with kosher salt and vinegar, if you like.
The potato-filled dumplings are hearty comfort food.
This elegant potato salad is made with scallions, fresh corn and a dill-infused mustard vinaigrette. It's great for the beach, picnic or your summer BBQ's.
Primavera, Patate duchessa, Duchess potatoes, finger-food
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I usually serve these colorful potatoes for breakfast but they're great as a tasty potato side dish for just about any meal. My family often asks me to prepare them instead of regular fried potatoes.—Nila Towler, Baird, Texas
Monifa Dayo's nontraditional recipe is the upgrade potato salad has always needed.
Makes 8 servings
My Grandma Rose made the best potato blintzes in the world - crisp buttery pancake on the outside, soft mashed potatoes laced with caramelized onions on the inside. Top them with a dollop of sour cream before serving.
This perfect baked potato has a crisp, golden skin, and is light and fluffy on the inside. Add a dollop of sour cream if you like!
These jalapeño mashed potato croquettes are the perfect use for leftover mashed potatoes. Just add some cheese, jalapeños, deep fry them and enjoy!
Whew... I fell behind on blogging for a bit. School started for Coop.. he is a big-time first grader as of yesterday. We said goodbye to summer with a bang last week and went on all kinds of fun adventures around town. Now, it is back to reality... and cooking! Recipe: Funeral Potatoes Source: The Essential Mormon Cookbook Ingredients: Readily available Yummy in the Tummy Scale: 5 I was intrigued by the name of this recipe, and I also love anything with potatoes as an ingredient. I decided to ask my mom about the name... did she know where it came from? My thoughts were that maybe you felt like you were dying after you ate suck a heavy dish... kind of like you were on the way to your own funeral. She says though that this potato dish is easy to make, can feed a lot of people, and is readily available anywhere food is served... funerals, reunions, family dinner tables, etc. The ingredients are simple, as is the preparation. It smelled yummy in the oven, and we were excited to try it. At first bite, it had potential... only to be followed by disappointment. The flavor was very bland. Maybe because the recipe calls for no salt or pepper. My parents (whom ate over that night) thought it might have been due to the fact that I used low fat cream of chicken soup and low fat sour cream. As we were eating, my mom asked me if I remembered the potato dish I made last year for Christmas breakfast. I did remember once she mentioned, and it was very similar to this recipe, but much, much better in flavor. Everyone raved about it. I doubt I will make this version again. It wasn't horrible, but not worth a second shot. I will however, make my version again, probably for Christmas. I will share both recipes, and you can decide for yourself! Funeral Potatoes (cookbook version) Ingredients: 1 32 oz. bag frozen shredded hash browns 2 10.5 oz. cans cream of chicken soup 2 c. sour cream 1 c. grated cheddar cheese 1/2 c. butter, melted 1/2 c. chopped onion 2 c. crushed Corn Flakes 2 T. butter, melted Directions: Put hash browns into 9x13 baking dish. Combine soup concentrate, sour cream, cheese, the 1/2 c. melted butter, and onions. Gently blend into potatoes. Combine crushed Corn Flakes and the 2 T. melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings. Funeral Potatoes (my version) Ingredients: 1 32 oz. package frozen, shredded hash browns, thawed 10 oz. shredded cheddar cheese 1 tsp. salt 1/2 tsp. ground pepper 1/4 c. finely chopped onion 16 oz. sour cream 2 cans condensed cream of potato soup 1/2 c. grated Parmesan cheese Directions: Preheat oven to 350 degrees. In a large mixing bowl, combine the hash browns, cheddar cheese, salt, pepper, onion, sour cream, and condensed soup. Spread in a lightly greased 9x13 baking dish. Sprinkle with the Parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes or until lightly browned on top. Note: I usually turn the oven up to 400 at the end to brown potatoes.
These potato pancakes with instant potato flakes are Chef John's easy recipe for crispy and flavorful mashed potato pancakes, perfect as a side dish.
