Almond Free Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and seasoned with nothing more than good salt — these Belgian-style frites are the kind of fry that makes you wonder why you ever bothered with a fast-food drive-through. The secret is the classic double-fry method: a low-temperature first pass cooks the potato through, and a blazing-hot second fry locks in that shatteringly crisp exterior. Soaking the cut potatoes in cold water first pulls out excess starch, which is what gives you that light, airy interior instead of a dense, gummy bite. Avocado oil is the fat of choice here, and it handles high heat beautifully without any of the nutty undertones you might get from other oils. The whole recipe is built on just three pantry staples — potatoes, oil, and sea salt — so there's nothing hidden to worry about, no complex coatings, no mystery seasonings. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a faint herbal lift that makes them feel genuinely restaurant-worthy. These are the frites you'll want to make every time someone asks for a side dish.

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