BHA & BHT Free Belgian Frites

Total time1 hr 20 min

Prep time20 min

Cook time30 min

4.8

(10)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 lbs russet potatoes (about 4 large), peeled
6 cups beef tallow or neutral oil (such as peanut or sunflower oil), for frying
kosher salt, to taste

For serving

½ cup mayonnaise
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!