High Fructose Corn Syrup Free Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and made with nothing but real potatoes, good oil, and sea salt — these Belgian-style frites are the kind of thing that makes you wonder why you ever settled for a frozen bag. The double-fry method is the secret here: a low-temperature first pass cooks the potato all the way through, and a blazing-hot second fry locks in that shatteringly crisp exterior that fast food can only dream about. Soaking the cut potatoes in cold water pulls 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 and neutral so the potato really shines. So many packaged fries and restaurant versions sneak in additives or sweeteners to boost browning, but here every ingredient is completely straightforward — russet potatoes, oil, and salt, full stop. A scatter of fresh parsley at the end adds a little color and a bright, herby note that feels surprisingly fancy for such a simple dish. These are best eaten immediately, straight off the rack, with whatever dipping sauce makes you happiest.

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