Legume Free Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and deeply satisfying in a way that frozen fries simply cannot match — these Belgian-style frites are the real deal. The entire ingredient list is just russet potatoes, avocado oil, salt, and a little fresh parsley, which means there is absolutely nothing hiding in here that could trip up anyone avoiding legumes. No bean-based oils, no pea protein coatings, no mystery seasonings — just clean, honest ingredients from start to finish. The secret to that signature crunch is the classic double-fry method: a low-temperature first fry cooks the potato all the way through, and a blazing-hot second fry locks in that shatteringly crisp exterior. Soaking the cut potatoes in cold water beforehand pulls out excess starch, which is what separates genuinely great frites from the soggy, limp kind. Avocado oil handles the high heat beautifully and keeps the flavor neutral so the potato really shines. Pile them on a plate, hit them with flaky salt while they're still sizzling, and try not to eat the whole batch before they make it to the table.

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