Alpha Gal Friendly Belgian-Style Frites
Crispy on the outside, fluffy in the center, and deeply golden ā these classic double-fried frites are the kind of thing you'll want to make on repeat. The two-stage fry is the real secret here: a low-temperature first pass cooks the potato all the way through, while a second blast at higher heat locks in that shatteringly crisp exterior that makes Belgian-style frites so iconic. Avocado oil is the fat of choice, which is a genuinely smart call ā it has a high smoke point that handles both frying temperatures beautifully, and it keeps the whole recipe free from the mammalian-derived fats that can make classic frites off-limits for people managing alpha-gal syndrome. No beef tallow, no lard, no hidden animal fats to stress about. Just three simple ingredients and a little patience with the soaking and drying steps, which pull out excess starch and moisture for maximum crunch. A finishing scatter of fresh parsley adds a bright, herby pop that makes these feel restaurant-worthy without any extra effort. Serve them straight off the rack while they're still audibly crisp ā they won't last long.
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Learn more āIngredients
4 servings
- 2 lbs russet potatoes (about 4 medium), peeled
- 4 cups avocado oil (or enough to fill pot 3 inches deep)
- 1 tsp fine sea salt, plus more to taste
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 ā any surface moisture will cause the oil to spatter and prevent crisping.
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