Mustard Free Belgian-Style Frites
Classic Belgian frites are all about technique, and this double-fry method is exactly what separates a truly crispy, golden fry from a soggy disappointment. The first fry at a lower temperature cooks the potato through, while the second blast of high heat creates that shatteringly crisp exterior that makes these so irresistible. A cold-water soak pulls out excess starch before the potatoes ever hit the oil, which is a small step that makes a genuinely big difference in the final texture. Avocado oil is a smart choice here ā it has a high smoke point that handles both frying temperatures beautifully without imparting any off flavors. The whole recipe is built on just three core ingredients, so there's nowhere for hidden condiments or spice blends to sneak in, making it a clean, worry-free cook from start to finish. A scatter of fresh flat-leaf parsley at the end adds a little color and freshness, though the frites honestly need nothing more than a generous pinch of sea salt to be completely perfect.
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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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