Fructose Free Belgian-Style Frites
Crispy on the outside, fluffy in the center, and made with just three core ingredients ā these double-fried frites are the real deal. The two-stage frying method is the secret weapon here: a low-temperature first fry cooks the potato all the way through, while a blazing-hot second fry locks in that shatteringly crisp exterior that makes Belgian frites so legendary. Russet potatoes, avocado oil, and sea salt are naturally free of fructose, so there's no label-reading anxiety or ingredient swaps required ā what you see is exactly what you get. The cold-water soak pulls out excess starch, which helps each stick fry up evenly without clumping or going soggy. A final scatter of fresh flat-leaf parsley adds a bright, herby finish that keeps things feeling a little elevated without complicating the ingredient list. These are the kind of fries that make you wonder why you ever settled for the frozen bag version.
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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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