Almost Thrasher’s Fries
My Mom was buxom. My sisters are not. So, I’m figuring my Dad was well-endowed. Things tend to skip a generation.
I did inherit my Dad’s prominent nose. And large pores. Oh, and the occasional acne in my 50s. OK, I’ll stop the self-deprecation.
Don’t get me wrong. I consider myself passable. On a scale from 9 to 10, I’m a very solid 7. With soft lighting and a last call buzz, I push 7.5.
Of course, I’d love to be a model-worthy beauty. Just for a day, or even one hot hour. To turn the heads of every gender and inclination. But I’ve also always felt a bit sorry for the gorgeous people among us. They have the farthest to fall. I think as I age, I don’t have as much to lose.
Sound shallow? Truly, it’s not. With average looks, I knew all my life that my friends and love interests appreciated all of me. My smarts, my sense of humor, my heart. I was never someone’s arm candy (although my husband makes me feel that way). But that’s OK because I’m more than what’s in my mirror.
This is not to say that the beautiful people among us lack depth. But I imagine it would be easy to get caught up in what’s on the surface. And fall into the trap of that’s the majority of who you are.
Which brings me back to aging. Am I grayer than ever? Yes. Do I see the area under my chin drooping, maybe even waddling a little? Yes. On a weak day, I see the totality of these things and it can bring me down. On a strong day, I’m happy to be alive in any form.
If I had a motto on aging it would be “Don’t age gracefully. Just be.” Stop focusing on the aging part and enjoy the day you’ve been given. I know, it sounds trite and overly simple. But trust me, it’s challenging. I often have to dust myself off and start all over again.
We live in a world that celebrates looks and youth. And I oh so don’t want to become that “cute little old man.” But press on, I say! Eat cake and everything else in moderation. Drink up. Wear the good underwear. And a smile!
So, this month I’m featuring a recipe that any Speedo model would envy as he nibbles his carrot sticks. French fries! Think Thrasher’s on the boardwalk. Making fries at home is easy. And you can serve them with ketchup, a Thrasher’s no-no!
I found this recipe many years ago and I wish I could give the creator their shout out. I think his first name was Joe, and I think it was in an issue of Men’s Health of all places. The coolest part of this recipe is you don’t need to preheat the oil. I know it’s a crazy approach, but it works.
Let’s get started, shall we?
STEPS
1. Cut an onion into small wedges top to bottom, then separate the layers into the bottom of a large pot.
2. Cut 1 pound of unpeeled Idaho potatoes into 3/8-inch fries. Wash them briefly in cold water, then blot dry with a clean dish towel.
3. Put the fries in the pot and just cover with peanut oil (about 2 to 3 cups, depending on your pot). Give it all a gentle stir and place over high heat.
The oil will start to slowly bubble, becoming faster and more furious as it heats up. The goal is to reach, but not exceed, 350° at which point the fries are golden brown and done.
You can use a thermometer to monitor your oil. But I find the fries are done long before the 350° mark, taking about 20 to 25 minutes. If you’re not sure, try one.
Using a slotted spoon, carefully remove the fries onto a cookie sheet lined with some paper towels. Remove the towels with the excess oil, salt the fries, and serve.
TIPS
- Oil matters. Use peanut. That’s the main trick to the boardwalk fries’ flavor!
- You can certainly peel the potatoes. But I prefer them with skin, again for that authentic boardwalk taste.
- Eat or don’t eat the onions, but don’t skip them. They add a lot to the final product.
- Pick your salt: super fine, kosher, flaked, smoked, or flavored. Or go for the gusto, adding a sprinkling of spices such as Old Bay.▼
Ed and his husband Jerry split their time between homes near Harrisburg Pennsylvania and Bethany Beach. Ed builds websites to pay the bills but loves to cook, garden, hike, and dote on their dog Atticus. Recipe requests and feedback welcome: ed@seasalttable.com.