Crispy, golden, and deeply satisfying, these Belgian-style frites are the kind of fry that makes everything else feel like a pale imitation. The double-fry method — a low-temperature first pass to cook the potato through, followed by a blazing-hot second fry for that shatteringly crisp exterior — is the real secret here, and it's completely worth the patience. With just russet potatoes, avocado oil, and sea salt, the ingredient list is refreshingly short and naturally free from the high-nickel foods that can make so many snacks and restaurant dishes off-limits. Avocado oil is a smart choice for frying at high heat, and it keeps things clean without any of the grain-based or legume-based oils that can complicate a low-nickel approach. Soaking the cut potatoes in cold water pulls out excess starch, which helps them fry up lighter and crispier rather than dense and greasy. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little brightness without introducing anything problematic. These are the frites you'll want to make every time a craving hits — no compromises, no substitutions, just genuinely great fries.
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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.
Drain the frites and spread them in a single layer on a clean kitchen towel or paper towels. Pat thoroughly dry — any surface moisture will cause the oil to spatter and prevent crisping.
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