Chicken Free Belgian-Style Frites
These golden, twice-fried frites are the real deal ā crispy on the outside, fluffy in the middle, and completely free of any poultry concerns from start to finish. The ingredient list is beautifully simple: russet potatoes, avocado oil, sea salt, and a little fresh parsley if you're feeling fancy. What makes the Belgian method so special is the double-fry technique, where a low-temperature first fry cooks the potato through, and a blazing-hot second fry locks in that shatteringly crisp exterior. Soaking the cut potatoes in cold water first pulls out excess starch, which is the quiet secret behind fries that actually stay crisp instead of going limp the moment they hit the air. Avocado oil handles high heat beautifully, giving you a clean, neutral flavor that lets the potato shine. Season them the second they come out of the oil and serve immediately ā these are best eaten hot, straight off the rack.
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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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