The potatoes are harvested in in late September/early October and stored in “cellars” (huge, high tech, temperature-controlled storage facilities) where they are sorted and “graded.” Only the highest quality potatoes are deemed VIPs and begin their 2,500 mile journey to Ocean City, MD and delivered to Thrasher’s where …
With more than eight decades of frying and over 22,000 fans of the unofficial facebook page, who’s to argue? In 1933, Thrasher’s weathered a hurricane that not only destroyed vast sections of the boardwalk, but actually severed off Assateague peninsula to create the now-famous Assateague island across the inlet. Thrasher’s then went on to survive the Great Depression, two World Wars, Reaganomics, and the “freedom fries” era. Featured in countless magazine and newspaper articles, like the Woman’s Day 8 Best Boardwalk Food in the U.S., and inevitably found in the comments section of any web article about the “best fries,” these fries inspire a fanaticism usually reserved for politics and religion.
4. Allow the fries to cool for at least 30 minutes. Then, bring the oil back up to a temperature of 375˚F. Again, in batches, allow the fries to cook for 3 – 4 minutes. Watch carefully so that they don’t get too brown. Remove them to a paper-toweled lined surface and salt immediately. They can be kept warm in a 200˚F oven on a parchment-lined cookie sheet while you are frying the other batches, but I found it wasn’t necessary because everything moved so fast.
2. In a large stock pot over medium heat, bring a bath of water to 170˚F. Remember, the boiling point of water is 212˚F, so you don’t want to let it boil. There will just be a few bubbles. Add the potatoes and let them sit in this warm bath for 17 minutes. Continue to check the temperature periodically to ensure that you are spot on. Remove potato slices to a paper towel-lined cutting board or cookie sheet and allow them to dry. They must be completely dry before submerging them in the hot oil, so do what you need to do to ensure that they are dry.
So, when I was heading back to my native Maryland Eastern Shore, I knew that it was time to make a pilgr to the place where I first learned what a French fry is supposed to taste like. Sure enough, there is something irresistible about these fries. They aren’t particularly crispy, but the flavor is pure potato. In fact, Thrasher’s is so proud of the fresh potato flavor, they don’t provide (or even allow) ketchup.
Following the multi-step process of brining, blanching, frying, cooling, frying meant that I could enjoy something approaching a bucket of Thrasher’s French Fries without having to leave the state of California. And that, my friends, is worth a day’s effort. Are you with me on this one? If you are, read on for the complete recipe.
Thrasher’s uses over 6,000 lbs (3 tons!) of potatoes on any given July 4th. Thank you for your submission. Be a Thrasher’s® VIP
Thrasher’s has been in business for 91 years (since 1929) and has only had 3 different owners.
Les Morris, General Manager, and Steve Pastusak, VP of our company, fly to Idaho every October to inspect the year’s crop.
The Potato Slicer used by Thrasher’s was invented and designed for use exclusively at our 3 locations.
Why does that vinegar taste so good on those Thrashers french fries on The OC Boardwalk
FAQ
What kind of potatoes does Thrashers use?
Where did Thrashers French fries originate?
Why are Boardwalk fries so good?
Why do restaurant fries taste better?
What makes Thrashers French fries special?
Thrashers French Fries are a tradition for some in this city, where the fried potatoes have been a mainstay since 1929. Back then, food stands that sold only one product were uncommon. But, J.T. Thrasher was confident that his was no common tater. What is it about the boardwalk fries that makes them memorable? It may be the vinegar and salt.
Is Thrasher’s a good Fry?
In short, Thrasher’s has been part of the Ocean City scene for several decades. It is because of this long history on the boardwalk and Thrasher’s focus on making a good fry that the brand has been cited as inventing the boardwalk-style fry. Many tourists and locals alike do claim that Thrasher’s fries are some of the best they’ve ever had.
Where to eat Thrasher’s Fries in Maryland?
Go to Ocean City, Maryland, and head right for the boardwalk. Walking along the pier long enough and you’ll notice people carrying large paper cups full of french fries, the name “Thrasher’s” written on the side of the cups.
Who owns Thrasher’s Fries?
Image via Thrasher’s website. Founded by Mr. J.T. Thrasher, a Georgia native, Thrasher’s was always a simple business, centered around one lone product – fries. Mr. Thrasher owned other businesses in the resort and would bring his family up north in the summer to work. He aimed to bring the tastiest and most savory fries to Ocean City.