Citrus Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt ā these Belgian-style frites are the real deal. The double-fry method is the secret weapon here: a low-temperature first pass cooks the potato all the way through, while a blazing-hot second fry locks in that shatteringly crisp exterior that makes frites so irresistible. Soaking the cut potatoes in cold water draws out excess starch, which is a small step that makes a genuinely big difference in the final texture. Avocado oil handles high heat beautifully and keeps the flavor clean and neutral, letting the potato shine. The entire ingredient list is naturally free of citrus in any form ā no juice, no zest, no hidden citric acid ā so there's no need to scrutinize labels or swap anything out. A scatter of fresh parsley at the end adds a little color and a hint of herby freshness without complicating things. These are the kind of frites you'll want to make on a weekend afternoon and eat straight off the rack 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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