Shellfish Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt ā these classic Belgian-style frites are the kind of fry that makes you wonder why you ever bothered with a fast food drive-through. The secret is the 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 proper frites are famous for. Soaking the cut potatoes in cold water pulls out excess starch, which is a small step that makes a genuinely big difference in the final texture. Avocado oil handles the high heat beautifully and keeps the flavor clean so the potato really shines. With just russet potatoes, oil, and sea salt, there is nothing hidden in this recipe ā no sauces, no marinades, no mystery ingredients to second-guess. A scatter of fresh parsley at the end is optional but adds a bright, herby finish that feels a little fancy for something so simple. These are best eaten the moment they hit the rack, piping hot and aggressively salted.
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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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