Honey Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply satisfying in a way that frozen fries simply cannot touch ā these classic Belgian-style frites are the real deal. The entire ingredient list is just russet potatoes, avocado oil, sea salt, and a little fresh parsley, which means there is absolutely nothing hidden to worry about. Skipping honey here is genuinely effortless because traditional frites have never needed a sweetener; the magic is all in the double-fry technique. The first fry at a lower temperature cooks the potato all the way through, while the second blast of high heat creates that shatteringly crisp exterior that makes these so addictive. Soaking the cut potatoes in cold water to draw out excess starch is the quiet secret that separates good frites from truly great ones. Serve them straight off the rack with a generous pinch of flaky salt and you will understand why Belgium built an entire food culture around this one dish.
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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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