Oats Free Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt — these Belgian-style frites are the kind of fries that ruin all other fries for you. The secret is the classic double-fry method: a low-temperature first pass cooks the potato 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 gives you that light, airy interior instead of a dense, greasy stick. Avocado oil is a smart choice here — it has a high smoke point that handles the 375°F second fry without breaking down or turning bitter. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients from start to finish, with no coatings, batters, or thickeners anywhere in sight. A handful of fresh parsley scattered over the top at the end adds a little color and brightness, though honestly these are perfect with just the salt. Make them once and you'll never look at a frozen bag the same way again.

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