MSG Free Belgian-Style Frites
These golden, twice-fried frites are the real deal ā crispy on the outside, fluffy in the middle, and seasoned with nothing more than good sea salt and a handful of fresh parsley. The double-fry method is the secret weapon here: a low-temperature first pass cooks the potato through, and a blazing-hot second fry locks in that audible, shattering crunch that makes Belgian frites legendary. Soaking the cut potatoes in cold water pulls out excess starch, which is a small step that makes a genuinely big difference in the final texture. With only three core ingredients, there's nowhere for unwanted additives to hide ā no flavor enhancers, no seasoning blends, no mystery powders, just clean potato and oil. Avocado oil handles high heat beautifully, so you get a neutral, clean-tasting fry without any off notes. Serve them straight off the rack while they're still crackling and you'll understand why this style of frite has its own devoted following.
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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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