Pork Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply golden all the way through ā these classic Belgian-style frites are the real deal. 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 signature shatter-crisp exterior. Soaking the cut potatoes in cold water pulls out excess starch, which is the quiet step that separates genuinely great frites from soggy disappointment. Avocado oil is the only fat in the pot, making this a naturally clean, simple recipe with no hidden animal-derived fats or additives to worry about. Just three core ingredients ā russet potatoes, oil, and sea salt ā do all the heavy lifting, with a handful of fresh parsley adding a bright, herby finish if you like. These are the kind of frites that make you wonder why you ever settled for a frozen bag.
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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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