Low Sodium Belgian Frites

Total time1 hr 20 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

3 lbs russet potatoes (about 4 large), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
6 cups beef tallow oil or neutral oil (such as peanut oil or sunflower oil), for frying
kosher salt, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup mayonnaise
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp fresh lemon juice
¼ tsp white pepper

Instructions

1
Cut the peeled potatoes into sticks about 3/8 inch (1 cm) wide and 3 inches (7.5 cm) long — aim for uniform thickness so they cook evenly. Place the cut potatoes in a large bowl of cold water and soak for 20–30 minutes, until the water turns slightly cloudy.
2
Drain the potatoes and spread them in a single layer on a clean kitchen towel or paper towels. Pat thoroughly dry — any surface moisture will cause the oil to spatter and will prevent crisping.

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