Emulsifier Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and made with just three ingredients ā these Belgian-style frites are proof that the best things in life are beautifully simple. The double-fry method is the real secret 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. Avocado oil is the only fat in the pot, which means there are no hidden additives, stabilizers, or emulsifying agents to worry about ā just clean, neutral oil that lets the potato shine. Soaking the cut potatoes in cold water draws out excess starch, and patting them completely dry before they hit the oil ensures every batch comes out golden rather than greasy. A hit of fine sea salt straight out of the fryer and a scatter of fresh parsley is all the finishing they need. These are the kind of frites you'd wait in line for at a Brussels street stall, and now you can make them at home with total confidence in every ingredient on the list.
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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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