Lactose Free Belgian-Style Frites

Total time1 hr 20 min

Prep time20 min

Cook time30 min

4.8

(5)

Crispy on the outside, fluffy in the middle, and made with nothing but potatoes, avocado oil, and a pinch of sea salt — these frites are the real deal. The Belgian method is all about the double fry: a low-temperature first pass cooks the potato through, and a blazing-hot second fry locks in that shatteringly crisp exterior that makes these so addictive. Soaking the cut potatoes in cold water first pulls out excess starch, which is the quiet secret behind fries that actually stay crisp instead of going limp the moment they hit the plate. Avocado oil is a fantastic choice here — it has a high smoke point that handles the 375°F second fry without breaking down or adding any off flavors. Since the ingredient list is naturally free of dairy in every form, there's no need to swap anything out or second-guess a single step. Finish with flaky sea salt and a scatter of fresh parsley, and you have a side dish that feels like a Bruges street snack right in your own kitchen.

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Ingredients

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 — any surface moisture will cause the oil to spatter and prevent crisping.

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