Ginger Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply satisfying ā these classic Belgian-style frites are the kind of fry that makes every other fry feel like a disappointment. The secret is the double-fry method: a low-temperature first pass cooks the potato through, and a blazing hot second fry locks in that shatteringly crisp exterior. Russet potatoes are the ideal choice here, and soaking them in cold water draws out excess starch so nothing gets in the way of that perfect golden crunch. Avocado oil handles the high heat beautifully, giving you a clean, neutral flavor that lets the potato shine. For anyone navigating a sensitivity to ginger, this recipe is naturally free of any concern ā there's nothing hidden in the ingredient list, no spice blends, no seasoning packets, just potatoes, oil, and salt. A scatter of fresh parsley at the end adds a little color and brightness without complicating things. These are best eaten immediately, straight off the rack, with your favorite dipping sauce on the side.
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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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