Low Sugar Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and deeply golden — these classic frites are the kind of thing you'd wait in line for at a street stall in Brussels. The secret is the double-fry method: a low-temperature first pass cooks the potato through, and a blazing hot second fry locks in that shatteringly crisp exterior. Russet potatoes are the ideal choice here because their high starch content delivers that signature pillowy interior, and soaking them in cold water before frying draws out even more starch for a better final texture. Avocado oil handles the high heat beautifully without burning, and a finish of fine sea salt — plus a little fresh parsley if you're feeling fancy — is all you need. There's nothing added that shouldn't be there, which makes this a genuinely clean, wholesome version of a beloved classic. No sauces, no coatings, no hidden sweeteners — just potatoes, oil, and salt doing exactly what they're supposed to do.

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