Soy 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. Soaking the cut potatoes in cold water first pulls out excess starch, which is what gives you that light, airy interior instead of a dense, greasy stick. Avocado oil is the only fat here, making it a naturally clean choice with no hidden soy-based oils or additives that sneak into so many commercial fry oils and frozen versions. With just three core ingredients — russet potatoes, avocado oil, and sea salt — there's nowhere to hide, and honestly nothing needs hiding. A scatter of fresh flat-leaf parsley at the end adds a little color and brightness, though the frites absolutely hold their own without it. Serve them straight off the rack while they're still crackling and you'll understand why the Belgians take their frites so seriously.

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