Paraben Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt ā these Belgian-style frites are the real deal. The ingredient list is refreshingly short: russet potatoes, avocado oil, sea salt, and a little fresh parsley if you're feeling fancy. That simplicity is exactly what makes this recipe such a win when you're navigating preservative-heavy packaged foods and trying to avoid synthetic additives that sneak into so many store-bought snacks. Avocado oil is a clean, neutral-tasting choice that handles high heat beautifully, and every other ingredient here is as whole and unprocessed as it gets. The classic double-fry method ā a low-temp par-fry followed by a high-heat finish ā is what separates genuinely great frites from soggy disappointments, and it's completely achievable at home with a pot and a thermometer. Soaking the cut potatoes first pulls out excess starch, setting you up for that signature shatteringly crisp exterior. Serve them straight off the rack while they're still audibly crackling and you'll wonder why you ever settled for anything less.
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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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