Low FODMAP Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and made with just three core ingredients ā 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 ā 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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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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