Carrageenan 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 irresistible. Russet potatoes are the ideal choice here because their high starch content delivers that pillowy interior, and the cold-water soak draws out even more starch so nothing gets in the way of the crunch. For anyone navigating carrageenan concerns, the beauty of this recipe is its radical simplicity ā just potatoes, avocado oil, and salt. There are no sauces, no coatings, and no processed ingredients where carrageenan likes to hide. Avocado oil handles high heat beautifully, making it a smart and clean choice for deep frying. Finish with a scatter of fresh flat-leaf parsley if you want a little color and brightness, then serve immediately while they're still audibly crisp. These are the kind of frites that make you wonder why you ever settled for a frozen bag.
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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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