Anti Inflammatory Belgian-Style Frites
Crispy, golden, and shatteringly good, these Belgian-style frites prove that comfort food and mindful eating don't have to be at odds. The real secret here is avocado oil ā a fat naturally rich in oleic acid and antioxidants, making it a far smarter choice for high-heat frying than the heavily processed seed oils you'd find at most restaurants or fast-food counters. Russet potatoes bring a fluffy interior and neutral starch that crisps up beautifully, and the classic double-fry method ā a low-temp par-fry followed by a blazing-hot finish ā is what delivers that legendary crunch without any inflammatory additives or coatings. Soaking the cut potatoes in cold water draws out excess starch, which not only improves texture but keeps the ingredient list clean and simple. A finish of fine sea salt and fresh flat-leaf parsley keeps things bright and whole-food friendly. With just three core ingredients and a technique borrowed straight from Belgian street-food tradition, this is the kind of recipe that feels indulgent but works hard for your body at the same time.
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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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