Craving the crispy, golden fries from Jollibee? This recipe recreates that iconic fast-food side at home—crisp on the outside, fluffy inside, with a savory, salty kick. The secret is a double-fry method and a light cornstarch coating, which gives the fries that signature crunch that holds up even after they cool.
Ingredients
- 4 large russet potatoes (about 2 lb / 900 g)
- 2 tbsp (16 g) cornstarch
- 1 tsp (5 g) salt, plus more for seasoning
- 1/2 tsp (1 g) garlic powder (optional)
- 4 cups (960 ml) vegetable or canola oil, for frying
Instructions
- Prep the potatoes: Scrub the potatoes well—no need to peel. Cut them into 1/4-inch (6 mm) thick sticks. Place the cut fries in a large bowl of cold water and let them soak for 10 minutes. This removes excess starch and helps them crisp up.
- Dry and coat: Drain the fries and pat them thoroughly dry with a clean kitchen towel. In a large bowl, toss the fries with the cornstarch, salt, and garlic powder (if using) until evenly coated.
- First fry (blanch): Heat the oil in a heavy-bottomed pot or Dutch oven to 325°F (160°C). Working in batches, carefully add the fries and cook for 4–5 minutes, until they are soft and pale, but not browned. Use a slotted spoon to transfer them to a paper-towel-lined plate. Let them cool for at least 10 minutes.
- Second fry (crisp): Increase the oil temperature to 375°F (190°C). Working in batches again, fry the blanched fries for 2–3 minutes, until they are golden brown and crispy. Drain on fresh paper towels.
- Season immediately: While the fries are still hot, sprinkle with salt to taste. Toss gently to coat. Serve right away.
Tips
- Use russet potatoes: They have high starch and low moisture, which yields the fluffiest interior and crispiest crust. Waxy potatoes like red or new potatoes will be denser and less crispy.
- Don’t skip the soak: The 10-minute water bath is essential—it draws out surface starch that can make fries soggy and cause them to stick together.
- Dry thoroughly: Any moisture on the fries will cause the oil to splatter and prevent crispiness. Pat them as dry as possible before coating.
- Maintain oil temperature: If the oil gets too cool, the fries absorb more oil and become greasy. Use a thermometer to keep the temperature steady, and don’t overcrowd the pot.
Serving Suggestions
Serve these fries alongside a juicy burger, fried chicken, or a hot dog for a classic fast-food meal. They’re also great with a side of ketchup, ranch dressing, or a spicy dipping sauce like sriracha mayo. For a fun twist, sprinkle with a little vinegar or chili powder before serving.
Variations
- Seasoned fries: Add 1/2 tsp paprika, 1/4 tsp black pepper, and a pinch of cayenne to the cornstarch mixture for a smoky, spicy kick.
- Cheese fries: Top the hot fries with shredded cheddar and a drizzle of warm cheese sauce. Broil for 1–2 minutes until melted.
- Sweet potato fries: Swap russets for sweet potatoes. Cut them slightly thicker (1/2 inch / 1 cm) and fry at 325°F (160°C) for the first fry, then 350°F (175°C) for the second to prevent burning.
Storage and Reheating
Leftover fries will keep in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, or air-fry at 375°F (190°C) for 3–4 minutes. Avoid microwaving, as it makes them soggy. For best results, reheat only the amount you plan to eat.
Frequently Asked Questions
Can I use frozen fries instead of fresh potatoes? Yes, you can use frozen fries, but the double-fry method won’t be necessary—just follow the package instructions. The flavor and texture will be slightly different from fresh, but still delicious.
Why are my fries not crispy? The most common reasons are not soaking the potatoes, not drying them well, or frying at too low a temperature. Ensure the oil is at the correct temperature and that the fries are completely dry before frying.
Can I bake these instead of frying? Yes, toss the coated fries with 2 tbsp (30 ml) of oil and spread them on a baking sheet. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. They won’t be as crispy as fried, but they’re a healthier alternative.
How do I make them extra salty like Jollibee? Jollibee fries are known for their salty, savory flavor. Season generously with fine salt immediately after frying, and consider adding a pinch of chicken bouillon powder (if you have it) for that umami boost—just be careful with the salt, as bouillon is already salty.
Can I reuse the frying oil? Yes, you can strain the oil through a fine-mesh sieve to remove bits, then store it in a sealed container in a cool, dark place for up to a month. Reuse it for frying again, but note that it may impart a slight flavor to delicate foods.
Do I need to peel the potatoes? No, leaving the skin on adds texture and nutrients. Just make sure to scrub them well. If you prefer skinless fries, peel them before cutting.
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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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