Gluten Free Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and made with nothing but potatoes, avocado oil, and salt — these Belgian-style frites are proof that the simplest ingredients can deliver the most satisfying results. The double-fry method is the real secret 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 these so addictive. Soaking the cut potatoes in cold water first draws out excess starch, which is a small step that makes a genuinely big difference in the final texture. For anyone navigating a gluten-free lifestyle, fries can actually be a minefield — seasoned coatings, shared fryers, and mystery additives are everywhere — but this recipe keeps things completely clean with just three whole-food ingredients. Avocado oil's high smoke point makes it ideal for frying at these temperatures, giving you golden, grease-free results without any off flavors. A scatter of fresh flat-leaf parsley at the end adds a little color and brightness, though honestly these are just as irresistible eaten plain, straight off the rack.

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