Coconut Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply golden ā these Belgian-style frites are the real deal, and they prove that the best fries in the world need almost nothing to be extraordinary. The secret is the classic double-fry method: a low-temperature first pass cooks the potato through, and a blazing-hot second fry locks in that audible, shattering crunch that makes these so addictive. Avocado oil is the only fat in the pot, which means there's no coconut oil, no coconut-derived shortening, and zero guesswork about what's actually in your frying medium. Soaking the cut potatoes in cold water pulls out excess starch, and patting them bone-dry before they hit the oil is the step that separates good fries from great ones. A hit of fine sea salt straight out of the oil and a scatter of fresh parsley is all the finishing they need. These are the kind of fries you'll stop ordering at restaurants because yours will be better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!