Crispy on the outside, fluffy in the middle, and deeply satisfying in a way that frozen fries simply cannot touch — these Belgian-style frites are the real deal. The double-fry method is the secret weapon here: a low-temperature first pass cooks the potato all the way through, while a blazing hot second fry locks in that shatteringly crisp exterior. Soaking the cut potatoes in cold water beforehand draws out excess starch, which is what separates genuinely great frites from the merely decent. With just russet potatoes, avocado oil, and sea salt, the ingredient list is about as clean and straightforward as it gets — no fillers, no coatings, nothing to second-guess. For anyone navigating grain sensitivities, this is the kind of recipe that delivers full comfort-food satisfaction without a single compromise. A scatter of fresh parsley at the end adds a little color and brightness, though the frites are honestly perfect on their own straight off the rack.
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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.
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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