Beef Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt ā these Belgian-style frites are the kind of fries that ruin all other fries for you. 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 separates genuinely great fries from the soggy, limp kind. Avocado oil is a smart choice here ā it has a high smoke point that handles the 375Ā°F second fry without breaking down or turning bitter. The whole recipe is built on just three core ingredients, so there's nothing hidden and nothing to second-guess, making it an easy win for anyone avoiding beef or beef-derived fats that sometimes sneak into restaurant fryers. A scatter of fresh flat-leaf parsley at the end adds a little color and brightness, though honestly these are just as perfect eaten plain, straight off the rack while they're still crackling hot.
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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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