Brazil Nut 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 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 sets this technique apart from a basic homemade fry. Avocado oil brings a clean, neutral flavor and handles the high heat beautifully without any fuss. The whole recipe is built on just three humble ingredients ā russet potatoes, oil, and sea salt ā so there's nothing hidden to worry about, no complex sauces, no mystery blends. A scatter of fresh flat-leaf parsley at the end adds a little color and a bright herbal note that feels effortlessly bistro-worthy. Serve them straight off the rack while they're still crackling and you'll wonder why you ever ordered takeout.
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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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