Black Pepper Free Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and deeply golden — these Belgian-style frites are the real deal, and they happen to be completely free of black pepper in every step of the process. 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 irresistible. Soaking the cut potatoes in cold water draws 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 its high smoke point makes it ideal for hitting those high frying temperatures without burning or turning bitter. A finish of fine sea salt and a scatter of fresh parsley is all you need — no spice blends, no seasoning mixes, no hidden ingredients to second-guess. For anyone who needs to avoid pepper due to sensitivity or intolerance, this recipe is a genuinely satisfying answer to the question of whether frites can still taste spectacular without it. Serve them straight off the rack while they're still crackling and you'll have a hard time stopping at just a handful.

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