Hazelnut Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt ā these Belgian-style frites are the real deal. The secret is the classic double-fry method: a low-temperature first pass cooks the potato through, and a blazing hot second fry locks in that shatteringly crisp exterior that makes frites so irresistible. Soaking the cut potatoes in cold water draws out excess starch, which is a small step that makes a genuinely big difference in the final texture. Avocado oil handles high heat beautifully and keeps the flavor clean, letting the potato shine without any competing richness. For anyone navigating nut allergies, this recipe is refreshingly straightforward ā just potatoes, oil, and salt, with no sauces, seasonings blends, or finishing oils that could hide unwanted ingredients. A scatter of fresh flat-leaf parsley at the end adds a little color and brightness, though the frites are absolutely perfect on their own. Serve them straight off the rack while they're still crackling and you'll never look at a frozen bag the same way again.
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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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