Lupin Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt ā these Belgian-style frites are the kind of fry that makes you wonder why you ever settled for the freezer bag version. The double-fry method is the real secret here: a low-temperature first pass cooks the potato all the way through, and a blazing hot second fry locks in that shatteringly crisp exterior that proper frites are famous for. Soaking the cut potatoes in cold water pulls out excess starch, which is one of those small steps that makes a genuinely noticeable difference in the final texture. Avocado oil handles the high heat beautifully and keeps the flavor clean, letting the potato shine without any heavy or competing notes. For anyone navigating lupin sensitivities, this recipe is refreshingly straightforward ā just potatoes, oil, and salt, with no flour coatings, batters, or seasoning blends that might sneak in unexpected legume derivatives. A scatter of fresh flat-leaf parsley at the end adds a little color and brightness, though the frites are absolutely worth eating plain, straight off the rack.
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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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