Pescatarian Belgian-Style Frites

Total time1 hr 20 min

Prep time20 min

Cook time30 min

4.8

(5)

Crispy on the outside, fluffy in the center, and deeply golden all the way through — these classic frites are the real deal, and they happen to be naturally free of any meat or seafood concerns without any substitutions required. The secret is the double-fry method: a low-temperature first pass cooks the potato all the way through, while a blazing-hot second fry locks in that signature crunch and color. Soaking the cut potatoes in cold water first draws out excess starch, which is what separates a genuinely crispy frite from a sad, limp one. Avocado oil is the fat of choice here, bringing a clean, neutral flavor and a high smoke point that handles both frying temperatures with ease. A hit of fine sea salt the moment they come out of the oil is all you really need, though a scatter of fresh parsley adds a bright, herby finish if you want to dress them up. These are the kind of fries that make you wonder why you ever settled for the freezer bag version.

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Ingredients

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 — any surface moisture will cause the oil to spatter and prevent crisping.

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