Low FODMAP Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and made with just three core ingredients — these Belgian-style frites are the kind of fry that makes everything else feel like a compromise. The double-fry method is the real secret here: a low-temperature first pass cooks the potato all the way through, while a blazing hot second fry locks in that shatteringly crisp exterior that makes authentic frites so addictive. Soaking the cut potatoes in cold water draws out excess starch, which is a small step that pays off enormously in texture. Avocado oil handles the high heat beautifully and keeps the flavor clean and neutral, letting the potato shine. For anyone managing a low-FODMAP approach, this recipe is a natural fit — russet potatoes, salt, and a little fresh parsley are all on the safe list, with no hidden alliums, additives, or sauces to second-guess. A scatter of flat-leaf parsley at the end adds a fresh, herby finish that feels just a little fancy without complicating anything. These are best eaten the moment they hit the rack, hot and salty and absolutely worth the effort.

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