Gut Friendly Belgian-Style Frites

Crispy, golden, and made with just three core ingredients, these Belgian-style frites are proof that simple food done right is hard to beat. The double-fry method — a low-temperature first pass to cook the potato through, followed by a high-heat blast to lock in that shatteringly crisp exterior — is the secret behind frites that actually stay crunchy instead of going limp the moment they hit the plate. Russet potatoes are the ideal choice here, and the cold-water soak pulls out excess starch so the finished fry has clean flavor and a light, airy bite rather than a dense or gummy center. Avocado oil is the fat of choice, and it's a genuinely smart one — it has a high smoke point that handles the 375°F second fry with ease and brings a neutral, clean flavor that lets the potato shine. For anyone navigating a gut-friendly approach to eating, this recipe keeps things refreshingly uncomplicated: no additives, no mystery ingredients, no heavily processed coatings — just real potatoes, quality oil, and sea salt. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes the whole plate feel a little more special. These are the kind of frites you'll want to make on repeat.

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