Nutmeg Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply golden all the way through ā these classic Belgian-style frites are the real deal. The secret is the double-fry method: a low-temperature first pass cooks the potato through, while a blazing hot second fry locks in that signature shatter-crisp exterior. Avocado oil is a brilliant choice here, with a high smoke point that handles both frying temperatures beautifully without imparting any off flavors. Soaking the cut potatoes in cold water pulls out excess starch, which is what separates genuinely great frites from a soggy, disappointing pile. The ingredient list is refreshingly short ā just potatoes, oil, salt, and optional parsley ā so there's nothing hidden, nothing complicated, and nothing to second-guess. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes them feel just a little bit fancy. These are the kind of frites you'll want to make on repeat.
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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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