Jumbo french fries are thick-cut potato wedges that are crispy on the outside and fluffy on the inside. They’re the ultimate pub-style side dish, perfect for dipping in ketchup, aioli, or your favorite sauce. This recipe uses a simple double-fry method to achieve that perfect texture without any complicated equipment.
Ingredients
- 4 large russet potatoes (about 2.5 lb / 1.1 kg total)
- 6 cups (1.4 L) cold water, for soaking
- 2 tablespoons (30 ml) white vinegar (optional, helps prevent sticking)
- 4 cups (960 ml) vegetable or canola oil, for frying
- 1 teaspoon (6 g) salt, plus more to taste
Instructions
- Scrub the potatoes thoroughly; peel if desired. Cut each potato lengthwise into 1/2-inch (1.25 cm) thick slices, then cut each slice into 1/2-inch (1.25 cm) wide strips. You’ll get about 8-10 fries per potato.
- Place the cut fries in a large bowl with the cold water and vinegar (if using). Let soak for at least 15 minutes, or up to 1 hour. This removes excess starch and helps the fries crisp up.
- Drain the fries and pat them completely dry with a clean kitchen towel or paper towels. Any moisture will cause the oil to splatter.
- In a large, heavy-bottomed pot (like a Dutch oven), heat the oil over medium-high heat until it reaches 325°F (163°C). Use a deep-fry thermometer for accuracy.
- Working in batches, add the fries to the hot oil in a single layer, being careful not to overcrowd. Fry for 4-5 minutes, until the fries are soft and barely golden. They should not brown at this stage. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining fries.
- Increase the oil temperature to 375°F (190°C). Once hot, add the blanched fries back in batches and fry for 3-4 minutes, until golden brown and crispy.
- Remove the fries with a slotted spoon and drain on fresh paper towels. Immediately sprinkle with salt while hot. Serve right away.
Tips
- Soak for crispiness: Don’t skip the soaking step. It draws out surface starch, which is the main reason fries can turn out soggy or stick together.
- Dry thoroughly: After soaking, dry the fries completely. Water in the oil will cause splattering and lower the oil temperature, leading to greasy fries.
- Use a thermometer: Maintaining the correct oil temperatures is crucial. Too low and the fries absorb oil; too high and they burn before cooking through.
- Double fry is key: The first fry at a lower temperature cooks the inside, and the second at a higher temperature creates the crispy crust. Don’t try to do it in one step.
Serving Suggestions
Serve these jumbo fries immediately while hot and crispy. They’re perfect with classic ketchup, malt vinegar, or a garlic aioli. For a loaded version, top with shredded cheese, bacon bits, and green onions, or serve alongside burgers, sandwiches, or grilled steaks.
Variations
- Seasoned Fries: Toss the hot fries with garlic powder, paprika, black pepper, or a Cajun seasoning blend instead of just salt.
- Sweet Potato Fries: Substitute sweet potatoes for russets. Soak and dry as directed, but reduce the first fry time to 3-4 minutes and the second to 2-3 minutes, as they cook faster.
- Baked Version: Toss the soaked and dried fries with 2 tablespoons (30 ml) olive oil, spread on a baking sheet, and bake at 425°F (218°C) for 25-30 minutes, flipping halfway. They won’t be as crispy but are a lighter option.
Storage and Reheating
Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and bake at 400°F (204°C) for 5-7 minutes, or until hot and crispy. Avoid microwaving, as it makes them soggy. For longer storage, freeze the blanched (first-fried) fries in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Fry from frozen at 375°F (190°C) for 4-5 minutes.
Frequently Asked Questions
Can I use other types of potatoes? Yes, Yukon Gold or other waxy potatoes work, but they will be less fluffy inside. Russets are ideal because they have high starch and low moisture, giving that classic fry texture.
Do I have to peel the potatoes? No, leaving the skin on adds texture and nutrients. Just scrub them well. If you prefer a smoother fry, peel them.
Can I reuse the frying oil? Yes, you can strain the oil through a fine-mesh sieve to remove bits, let it cool, and store in a sealed container in the refrigerator for up to 1 month. Discard it if it smells rancid or becomes dark and foamy.
Why did my fries come out soggy? Sogginess is usually caused by not drying the potatoes well enough, overcrowding the pot, or not frying at the correct temperature. Make sure to dry thoroughly and fry in small batches.
Can I make these in an air fryer? Yes, toss the soaked and dried fries with a little oil and air-fry at 375°F (190°C) for 15-20 minutes, shaking the basket halfway. You may need to do two batches.
How do I keep fries warm while frying the rest? Place the finished fries on a wire rack set over a baking sheet in a 200°F (93°C) oven while you fry the remaining batches. This keeps them warm and crisp.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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