Low Sodium Belgian-Style Frites

Total time1 hr 20 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

2 lbs russet potatoes (about 4 medium), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
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4 cups avocado oil (or enough to fill pot 3 inches deep)
1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Cut the peeled potatoes into sticks about 3/8 inch (1 cm) wide and 3 inches (7.5 cm) long, keeping them as uniform as possible. Place the cut frites in a large bowl of cold water and soak for at least 30 minutes, until the water turns cloudy with starch.
2
Drain the frites 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 prevent crisping.

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