Gelatin Free Belgian-Style Frites
Crispy on the outside, fluffy in the center, and seasoned with nothing but good salt ā these Belgian-style frites are the kind of fry that makes you wonder why you ever settled for anything less. 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. Soaking the cut potatoes in cold water first pulls out excess starch, which is what gives you that light, airy bite instead of a dense or gummy result. Avocado oil is the only fat here, which means there are no hidden additives, stabilizers, or animal-derived ingredients to worry about ā just clean, high-heat frying. A finishing scatter of fresh parsley adds a little color and brightness, though the frites are absolutely perfect on their own with a generous pinch of sea salt. Three ingredients, one technique, and a whole lot of payoff.
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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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