Citric Acid Free Belgian-Style Frites

Classic Belgian frites are one of those foods that seem simple but are almost always loaded with hidden additives, preservatives, or acidic flavor enhancers when you grab them frozen or from a fast-food counter. This version keeps things beautifully stripped back — just russet potatoes, avocado oil, and sea salt — so there is nothing lurking in the ingredient list to cause a reaction or a second-guess. The real secret here is the double-fry method: a low-heat first pass cooks the potato all the way through, and a blazing-hot second fry locks in that shatteringly crisp exterior that makes Belgian frites legendary. Soaking the cut potatoes in cold water before frying draws out excess starch, which is what gives you that light, airy interior instead of a dense, gummy bite. Avocado oil handles high heat beautifully and adds nothing in the way of off-flavors, keeping every bite clean and pure. A shower of flaky sea salt and a little fresh parsley at the end is all the finishing this dish needs. Whether you serve them alongside a burger or eat them straight off the rack, these are the kind of fries that make you wonder why you ever settled for anything less.

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