Celery Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply golden ā these Belgian-style frites are the real deal, and they prove that the best version of a classic needs almost nothing to shine. 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 audible, shattering crunch that makes frites so irresistible. Soaking the cut potatoes in cold water pulls out excess starch, which is what separates a genuinely crisp fry from a soggy disappointment. Avocado oil brings a clean, neutral flavor and handles the high heat beautifully without any off notes. With just russet potatoes, oil, and salt, there is nothing hiding in this recipe ā no sauces, no seasonings blends, no vegetable medleys that could sneak in unwanted ingredients. A scatter of fresh parsley at the end is entirely optional but adds a bright, herby finish that feels a little fancy for something so simple. These are the kind of frites you'll want to eat standing over the pan before they even make it to the table.
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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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