Sesame Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and deeply golden ā these Belgian-style frites are the real deal, and they're made with just three humble ingredients. 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 that makes authentic frites so addictive. Soaking the cut potatoes in cold water pulls out excess starch, which is what gives you that light, airy interior instead of a dense, greasy stick. Avocado oil is a smart choice for high-heat frying ā it handles both temperature stages beautifully and keeps the flavor clean and neutral. For anyone navigating sesame allergies, this recipe is refreshingly straightforward: no sauces, no seasoning blends, no specialty oils with hidden ingredients to second-guess. A shower of flaky sea salt and a little fresh parsley at the end is all the finishing touch these need. Serve them immediately and watch them disappear.
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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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