Pregnancy Friendly Belgian-Style Frites

Crispy, golden, and deeply satisfying, these classic double-fried potato sticks hit that perfect combination of shatteringly crunchy exterior and fluffy, steaming interior. The two-fry method is the real secret here — a low-temperature first fry cooks the potato all the way through, while the high-heat second fry locks in that audible, irresistible crunch. Avocado oil is a smart choice for this kind of high-heat cooking, and it keeps the ingredient list clean and simple, which matters when you're being more mindful about what goes into your food. With just russet potatoes, sea salt, and a handful of fresh parsley to finish, there's nothing hidden or questionable in this recipe — just real, whole ingredients you can feel good about. Soaking the cut potatoes in cold water before frying draws out excess starch, which is a small step that makes a genuinely big difference in the final texture. These are the kind of frites that make you wonder why you ever settled for a frozen bag, and they're easy enough to pull off at home any night you're craving something warm and comforting.

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