Pistachio Free Belgian-Style Frites

Crispy on the outside, fluffy in the center, and deeply golden all the way through — these classic Belgian-style frites are the kind of fry that makes everything else feel like a compromise. The secret is the double-fry method: a low-temperature first pass cooks the potato through, while 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, gummy bite. Avocado oil handles the high heat beautifully and keeps the flavor clean, letting the potato shine. With just russet potatoes, oil, and sea salt, there is nothing hiding in this recipe — no sauces, no seasonings blends, no shared-facility snack coatings to second-guess. A scatter of fresh flat-leaf parsley at the end adds a little color and brightness, though the frites are absolutely perfect on their own. Serve them straight off the rack while they're still audibly crackling and you'll understand why Belgium takes these so seriously.

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