Capsaicin Free Belgian-Style Frites

Classic Belgian frites are all about technique, and this double-fry method is exactly how they're done in the friteries of Brussels — first at a lower temperature to cook the potato through, then at a blazing high heat to lock in that shatteringly crisp exterior. Russet potatoes are the ideal choice here because their high starch content gives you that fluffy, cloud-like interior that makes every bite so satisfying. The cold-water soak pulls out excess starch before the first fry, which is the quiet secret behind frites that actually stay crisp instead of going limp the moment they hit the air. Avocado oil handles the high heat beautifully, keeping the flavor clean and neutral so nothing competes with the potato itself. For anyone avoiding capsaicin, these are a dream — no spice blends, no seasoned salts with hidden chili, just sea salt and optional fresh parsley keeping things pure and simple. Serve them straight off the rack while they're still audibly crackling, and you'll understand why the Belgians consider this an art form.

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