Cashew Free Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and made with just three core ingredients — these classic Belgian-style frites are proof that the simplest things done right are almost always the best things. The secret is the 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 these frites genuinely hard to stop eating. Soaking the cut potatoes in cold water first pulls out excess starch, which is what gives you that light, airy interior instead of a dense, gummy bite. Avocado oil is a smart choice here — it has a high smoke point that handles the 375°F second fry without breaking down or turning acrid. There are no sauces, coatings, or blended oils to worry about, so what you see in the ingredient list is exactly what ends up on your plate. A scatter of fresh flat-leaf parsley at the end adds a little color and a faint herbal brightness that makes the whole thing feel just a touch more special. These are the frites you make when you want to genuinely impress someone with nothing but a potato, good oil, and a little patience.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →