Macadamia 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 real deal. The secret is the classic double-fry method: a low-temperature first pass cooks the potato through, and a blazing hot second fry locks in that shatteringly crisp exterior that makes frites so addictive. Soaking the cut potatoes in cold water pulls out excess starch, which is the step most home cooks skip and then wonder why their fries turn out soggy. Avocado oil is a smart choice here ā it has a high smoke point that handles the 375Ā°F second fry without breaking down or turning bitter. With just russet potatoes, oil, and sea salt, there are no hidden nut-based oils or blended frying fats to worry about, making this as clean and straightforward as frites get. A scatter of fresh flat-leaf parsley at the end adds a little color and a bright, herby finish that feels very bistro without any extra effort. Serve them immediately ā these are best eaten the moment they hit 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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