Cinnamon Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply satisfying ā these classic Belgian-style frites are the kind of fry that makes you wonder why you ever settled for anything less. 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. Russet potatoes are the ideal choice here, and soaking them in cold water before frying draws out excess starch so every stick crisps up evenly rather than turning gummy. Avocado oil handles the high heat beautifully, giving you a clean, neutral flavor that lets the potato shine. For anyone navigating spice sensitivities, this recipe is refreshingly straightforward ā just potatoes, oil, and salt, with optional fresh parsley for a little color and brightness. No spice blends, no seasoning mixes, no hidden ingredients to second-guess. Finish them with a generous pinch of sea salt straight out of the oil and serve immediately for maximum crunch.
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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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