Corn 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 fry cooks the potato through, while a blazing-hot second fry locks in that shatteringly crisp exterior that makes frites so irresistible. Avocado oil keeps things clean and neutral, with a high smoke point that handles both frying temperatures beautifully. For anyone navigating corn sensitivities, this recipe is a genuine win ā no starch coatings, no seasoning blends with hidden fillers, just three honest ingredients doing exactly what they're supposed to do. Store-bought frozen fries and fast-food versions are notorious for corn-derived coatings and oils, so making them from scratch this way is the only way to be truly sure. A scatter of fresh flat-leaf parsley at the end adds a little color and brightness without complicating anything. These are the kind of fries that make you wonder why you ever settled for anything less.
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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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