There’s something undeniably addictive about the light crunch and the warm, fluffy potato inside that beckons fast-food lovers from across the nation. If you’re a fan of Jack in the Box Fries and have been wondering how to recreate that magic at home, you’re in luck!
Table of Contents
How to make Jack in the Box Fries
Jack in the Box fries is a popular side item from the fast-food chain Jack in the Box in the U.S.
Ingredients:
- 4 large Russet potatoes
- Vegetable or canola oil for frying
- Sea salt, to taste
- Optional (for a more authentic flavor):
- Garlic powder
- Paprika
- Onion powder
Instructions:
Preparation:
- Peel the potatoes and cut them into thin strips, about 1/4 inch thick and 3-4 inches long. Try to be consistent with the size even when cooking.
- Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes, or ideally, 1-2 hours. This step helps to remove excess starch, resulting in crispier fries.
Frying:
- Drain and rinse the potato strips thoroughly, then pat them completely dry with paper towels. Any moisture left on the potatoes will prevent them from crisping up when fried.
- Pour the oil into a deep fryer or a large, heavy-bottomed pot, ensuring it’s at least 3 inches deep. Heat the oil to 375°F (190°C). If you don’t have a thermometer, you can check if the oil is ready by sticking the handle end of a wooden spoon into the oil. If bubbles form immediately, it’s ready.
- Carefully add a handful of potato strips to the hot oil. Don’t overcrowd the pot; work in batches. Fry the potatoes for about 3 to 5 minutes or until they are soft but not taking on color.
- Remove the fries with a slotted spoon and let them rest on a plate lined with paper towels. They are not done yet because they are undergoing a double-fry technique for crispiness.
Double-Frying:
- Increase the heat of the oil to 400°F (205°C). Return the fries to the oil in batches, frying until they are golden brown and crispy, about another 3 to 5 minutes.
- Retrieve the fries using a slotted spoon and transfer them back to a plate with fresh paper towels. Season them with sea salt or your own blend of garlic powder, paprika, and onion powder while they’re still hot for the best flavor absorption.
Tips:
- Let the fries cool to room temperature between the first and second fry for an extra crisp. This will ensure the inside is fluffy while the outside gets extra crispy.
- Always maintain the correct oil temperature. If the oil is too cool, the fries will absorb excess oil and turn out greasy. If it’s too hot, the outside might burn before the inside is done.
- After cutting the potatoes, keep them in water until you’re ready to fry to prevent them from turning brown.
- Don’t salt the fries until after the final fry. Seasoning at the right time ensures the salt sticks to the fries and enhances their natural potato flavor.
- Drain the fries after frying on a cooling rack over a baking sheet instead of paper towels. This allows air to circulate around the fries, keeping them crisp.
What to serve with
Jack in the Box fries is a superbly versatile side that can elevate the dining experience, whether you’re enjoying a casual meal at home or entertaining guests.
Main Courses:
Burgers and Sliders:
- Classic Beef Cheeseburger: A juicy, medium-cooked beef patty with lettuce, tomato, onion, pickles, cheese, and your preferred sauces. This classic choice never fails.
- BBQ Chicken Sliders: Tender, slow-cooked pulled chicken is tossed in a smoky BBQ sauce and served on mini buns. The sauce’s sweetness and smokiness make an excellent pairing with the fries’ crispiness.
Sandwiches and Wraps:
- Grilled Veggie Wrap: This is a healthy and vibrant option. It incorporates grilled peppers, zucchini, onions, and mushrooms with a tangy sauce, all wrapped up in a soft tortilla.
- Philly Cheesesteak Sandwich: Thinly sliced steak, sautéed onions and peppers, and melted provolone cheese on a hoagie roll. This is a hearty and satisfying option.
International Flavors:
- Fish and Chips Style: Embrace the British classic by serving your fries with battered fried fish and a side of tartar sauce.
- Chicken Shawarma Plate: Middle Eastern spices bring this dish to life. Serve with your fries, fresh vegetables, and garlic yogurt sauce on the side.
Condiments and Dipping Sauces:
- Ketchup and Mustard: This traditional duo needs no introduction. Up the game by offering gourmet or flavored varieties, such as spicy ketchup or Dijon mustard.
Specialty Sauces:
- Garlic Aioli: This creamy and garlicky sauce is a decadent choice for dipping your fries.
- Ranch Dressing: A classic American condiment, its herby and tangy profile pairs well with the crispy texture of the fries.
- Spicy Mayo: Mix mayonnaise with sriracha or your favorite hot sauce for a spicy kick.
- Cheese Sauce: Warm, creamy cheese sauce is a crowd-pleaser, especially with crisp fries.
International Dips:
- Curry Ketchup: Popular in Germany, this sauce offers a unique twist with its combination of ketchup and curry powder.
- Tzatziki: A refreshing Greek sauce made from yogurt, cucumber, garlic, and herbs, offering a cool contrast to the warm fries.
Beverages:
Pair your meal with a refreshing drink to complement the savory flavors of the fries and accompanying dishes.
- Soft Drinks: Classic choices like cola, lemon-lime soda, or root beer.
- Iced Tea or Lemonade: For a lighter option, these refreshments offer a sweet and tangy balance.
- Craft Beer: A crisp lager or pale ale can enhance the flavors of both the fries and the main course.
- Wine: Depending on your main dish, choose a medium-bodied red like Merlot or a crisp white like Sauvignon Blanc.
Ingredients Substitutes
Creating homemade Jack in the Box fries involves replicating their signature crispy exterior and soft interior. However, if you aim to craft a similar experience but find yourself missing some ingredients, worry not.
1. Potatoes:
Ideal Choice: Russet potatoes are the go-to for making fries due to their high starch content, yielding a fluffy interior and a crispy exterior.
Substitute: If Russet potatoes are unavailable, Yukon Gold potatoes make a good alternative. They have a slightly lower starch content but can still produce satisfactory texture results.
2. Cooking Oil:
Ideal Choice: Vegetable oil or canola oil is commonly used due to its neutral flavour and high smoke point, making it perfect for frying.
Substitute: If you’re out of these, peanut oil or corn oil are excellent alternatives. They both have high smoke points and subtle flavors that won’t overpower the taste of the fries.
3. Coating (for Extra Crispiness):
Ideal Choice: A light batter made from a mixture of flour and cornstarch can be used to coat the fries before frying to achieve that signature crunch.
Substitute: If cornstarch is unavailable, you may use potato starch or rice flour as an alternative. Both these substitutes can help in achieving a crispy exterior similar to cornstarch.
4. Seasoning:
Ideal Choice: Seasoned salt is typically used for flavoring.
Substitute: If you don’t have seasoned salt, you can make your own mix using table salt, garlic powder, onion powder, and paprika. Adjust the proportions according to your taste preference.
5. Dipping Sauces:
Ideal Choice: Various dipping sauces like ketchup, ranch, or honey mustard.
Substitute: If you’re aiming for a specific sauce but lack ingredients, consider mixing what you have. For example, if you don’t have honey mustard, you can mix regular mustard with a bit of honey and mayonnaise to approximate the flavor.
Final Thoughts
With these steps, you’ll have a delicious batch of homemade Jack in the Box fries that are ideal for serving alongside your favorite burgers, sandwiches, or simply as a standalone treat.
More Jack In The Box Recipes:
Ingredients
- 4 large Russet potatoes
- Vegetable or canola oil for frying
- Sea salt, to taste
- Optional (for a more authentic flavor):
- Garlic powder
- Paprika
- Onion powder
Instructions
Preparation:
- Peel the potatoes and cut them into thin strips, about 1/4 inch thick and 3-4 inches long. Try to be consistent with the size even when cooking.
- Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes, or ideally, 1-2 hours. This step helps to remove excess starch, resulting in crispier fries.
Frying:
- Drain and rinse the potato strips thoroughly, then pat them completely dry with paper towels. Any moisture left on the potatoes will prevent them from crisping up when fried.
- Pour the oil into a deep fryer or a large, heavy-bottomed pot, ensuring it's at least 3 inches deep. Heat the oil to 375°F (190°C). If you don't have a thermometer, you can check if the oil is ready by sticking the handle end of a wooden spoon into the oil. If bubbles form immediately, it's ready.
- Carefully add a handful of potato strips to the hot oil. Don't overcrowd the pot; work in batches. Fry the potatoes for about 3 to 5 minutes or until they are soft but not taking on color.
- Remove the fries with a slotted spoon and let them rest on a plate lined with paper towels. They are not done yet because they are undergoing a double-fry technique for crispiness.
Double-Frying:
- Increase the heat of the oil to 400°F (205°C). Return the fries to the oil in batches, frying until they are golden brown and crispy, about another 3 to 5 minutes.
- Retrieve the fries using a slotted spoon and transfer them back to a plate with fresh paper towels. Season them with sea salt or your own blend of garlic powder, paprika, and onion powder while they're still hot for the best flavor absorption.
