Mushroom Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and seasoned with nothing more than good salt ā these Belgian-style frites are the kind of fry that makes you wonder why you ever bothered with a fast-food drive-through. The secret is the classic double-fry method: a low-temperature first pass cooks the potato all the way through, and a blazing-hot second fry locks in that shatteringly crisp exterior. Soaking the cut potatoes in cold water first pulls out excess starch, which is what separates a truly great fry from a soggy, limp disappointment. Avocado oil handles the high heat beautifully and keeps the flavor clean and neutral, letting the potato shine. For anyone navigating a fungi-free diet, this recipe is refreshingly straightforward ā just potatoes, oil, and salt, with no broths, seasonings blends, or sauces that might sneak in unwanted ingredients. A scatter of fresh flat-leaf parsley at the end adds a little color and brightness without complicating things. These are best eaten the moment they hit the rack, piping hot and crackling with every bite.
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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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