Pecan Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply golden all the way through ā these Belgian-style frites are the real deal. The secret is the classic double-fry method: a low-temperature first fry cooks the potato through, while a blazing-hot second fry locks in that shatteringly crisp exterior that makes frites so irresistible. A cold-water soak pulls out excess starch beforehand, which is a small step that makes a genuinely big difference in the final texture. Avocado oil brings a clean, neutral flavor and handles the high heat beautifully, so nothing gets in the way of pure potato goodness. The whole recipe is built on just three pantry-simple ingredients ā potatoes, oil, and salt ā with a little fresh parsley to finish if you're feeling fancy. For anyone navigating tree nut allergies, this is the kind of recipe that's naturally worry-free, with zero hidden ingredients to second-guess. Serve them straight off the rack while they're still crackling and you will absolutely not have any leftovers.
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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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