Article from – NY Times – “9 French Fry Styles, Ranked” by Julia Moskin
Boardwalk/County Fair Fries
Long, square-cut fries, they are served in a thick, floppy tangle, like a lifeguard’s bangs. Purveyors of these — like Thrasher’s on the Maryland coast and the Wee Chippy in Venice Beach, Calif. — tend to be specialists who make nothing else, and when they’re good, they’re very, very good. When they’re not, it’s because the frying oil was not quite as hot as it should be, making them sodden and pale at the bottom of the bucket. The good ones might have bits of peel left on, and are served in stroll-worthy cardboard cups — or buckets, because you have to have fries as a meal at least once a summer.