Seed Oil Free Belgian-Style Frites

Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt — these Belgian-style frites are the real deal. The secret is the classic double-fry method: a low-temperature first pass cooks the potato through, and a blazing-hot second fry locks in that shatteringly crisp exterior that makes frites so irresistible. Avocado oil is the hero here, standing in beautifully for the industrial seed oils that dominate most deep-frying recipes and restaurant fryers. It has a high smoke point that handles both frying temperatures without breaking down or adding off-flavors, so the potato is the only thing you actually taste. A cold-water soak pulls out excess starch before the first fry, and thorough drying before the oil hits is what keeps things safe and splattering-free. Finished with flaky sea salt and a scatter of fresh parsley, these are the kind of frites you'd wait in line for in Bruges — except you made them at home, and you know exactly what went into the pot.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →