GERD Friendly Belgian-Style Frites

Crispy, golden, and deeply satisfying, these Belgian-style frites prove that a truly great fried potato is all about technique. The double-fry method — a low-temperature first pass to cook the interior, followed by a high-heat finish — is what delivers that shatteringly crisp exterior without any harsh or acidic ingredients that can aggravate reflux. Russet potatoes, avocado oil, and a pinch of sea salt are all you need, keeping the ingredient list clean and free of the onion, garlic, vinegar, or heavy spices that often make fried foods a problem. Avocado oil is a smart choice here because of its high smoke point, meaning it stays stable at frying temperatures and doesn't break down into irritating compounds. The cold-water soak pulls excess starch from the potatoes, which helps them fry up light rather than greasy — another win for keeping things easy on the stomach. A scatter of fresh flat-leaf parsley at the end adds a little color and freshness without any bite. These are the kind of frites you'd wait in line for at a street cart in Brussels, and you can make them right at home with total confidence in every ingredient.

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