Peanut 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 kind of fry that makes you wonder why you ever settled for the freezer bag version. The secret is a 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 pulls out excess starch, which is what gives you that light, airy interior instead of a dense, gummy bite. Avocado oil is the fat of choice here, and it handles high heat beautifully without any of the flavor interference you sometimes get from other frying oils. With just russet potatoes, avocado oil, and sea salt, there are no hidden additives or shared-facility concerns to stress over ā what you see is exactly what goes in the pot. A scatter of fresh flat-leaf parsley at the end adds a little color and a bright, herby finish that feels effortlessly bistro-worthy. These are the frites you make once and then refuse to stop thinking about.
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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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