Low Iodine 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 deeply satisfying — these double-fried Belgian-style frites are the kind of fries that make you wonder why you ever settled for anything less. The two-stage frying method is the real secret here: a low-temperature first fry cooks the potato through, and a blazing hot second fry locks in that shatteringly crisp exterior. Russet potatoes, avocado oil, and a pinch of sea salt are all it takes, which makes this recipe a natural fit for anyone keeping a close eye on iodine sources. Iodized table salt is one of the most common hidden sources of iodine in everyday cooking, so swapping in fine sea salt — as this recipe does — is a simple but meaningful swap. Avocado oil is a clean, neutral-tasting choice that handles high heat beautifully without introducing any problematic additives. A cold-water soak pulls excess starch from the cut potatoes, helping them fry up light rather than dense and greasy. Finish with a scatter of fresh parsley and serve immediately while they're still crackling — these frites wait for no one.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.

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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