Eggless Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply golden all the way through ā these Belgian-style frites are the real deal, and they happen to need nothing more than potatoes, good oil, and salt to pull it off. 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 frites so irresistible. Soaking the cut potatoes in cold water draws out excess starch, which is what separates a genuinely great fry from a soggy, limp disappointment. Avocado oil is a smart choice here ā it has a high smoke point that handles the 375Ā°F second fry without breaking down or adding any off flavors. Since the whole recipe is built on just three ingredients, there's no guesswork about hidden additives or egg-based coatings that sometimes sneak into restaurant or frozen versions. A final shower of flaky sea salt and a little fresh parsley is all the finishing they need, though a good dipping sauce on the side never hurts.
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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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