Dairy Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and made with just three core ingredients ā these Belgian-style frites are proof that the simplest things done right are often the most satisfying. The secret is the classic double-fry method: a low-temperature first pass cooks the potato all the way through, and a blazing-hot second fry locks in that shatteringly crisp exterior that makes authentic frites so irresistible. Soaking the cut potatoes in cold water pulls out excess starch, which is the quiet step that separates genuinely great fries from merely good ones. Avocado oil is the fat of choice here, and it handles high heat beautifully while keeping the whole dish completely free of butter, cream, or any dairy whatsoever ā no substitutions needed, no flavor compromised. For anyone who has ever squinted at a restaurant menu wondering what the fries were cooked in, making these at home is a genuine relief. A shower of flaky sea salt and a little fresh parsley at the end is all the finishing they need. Serve them immediately and watch them disappear.
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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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