Barley Free Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt — these Belgian-style frites are the real deal. 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 that makes frites so addictive. Soaking the cut potatoes in cold water pulls out excess starch, which is what gives you that light, airy interior instead of a dense, gummy bite. Avocado oil is a smart choice here — it has a high smoke point that handles the 375°F second fry without breaking down or turning bitter. The whole ingredient list is just russet potatoes, avocado oil, sea salt, and a little fresh parsley, so there's nothing hidden to worry about — no grain-based coatings, no malt vinegar brine, no mystery seasonings. For anyone navigating a barley-free lifestyle, fries can be a surprisingly tricky order at restaurants where shared fryers and seasoning blends are common, so making them at home is genuinely the move. Serve them straight off the rack while they're still crackling and pile on the salt.

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