Red Meat Allergy Friendly Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt — these Belgian-style frites are the kind of snack that disappears the moment they hit the table. The double-fry method is the real secret here: a low-temperature first pass cooks the potato through, and a blazing hot second fry locks in that audibly crunchy exterior that makes these so addictive. Russet potatoes are the ideal choice for this technique, with their high starch content delivering that pillowy interior every time. Avocado oil handles the high heat beautifully and keeps the whole recipe completely free of any animal-derived fats or meat-based ingredients, so there's nothing to stress about from an allergy standpoint. A cold-water soak pulls out excess starch before frying, which is one of those small steps that makes a genuinely noticeable difference in the final texture. Finish with a scatter of fresh parsley if you want a little color and brightness, or keep it pure and simple with just salt. Either way, these are the frites you'll be making on repeat.

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