Chestnut Free Belgian-Style Frites

Total time1 hr 20 min

Prep time20 min

Cook time30 min

4.8

(5)

Crispy on the outside, fluffy in the middle, and deeply golden all the way through — these classic Belgian-style frites are the real deal. 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 so addictive. Russet potatoes are the ideal choice here, and soaking the cut sticks in cold water pulls out excess starch so nothing gets gummy or greasy. Avocado oil handles the high heat beautifully and keeps the flavor clean and neutral, letting the potato shine. A hit of fine sea salt straight out of the oil and a scatter of fresh parsley is all the finishing they need. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — just potatoes, oil, salt, and an optional herb, with zero ambiguity about what's in the pot. Serve them immediately while they're still crackling and you'll understand why Belgium made these famous.

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Ingredients

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 — any surface moisture will cause the oil to spatter and prevent crisping.

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