Turkey Free Belgian-Style Frites

Total time1 hr 20 min

Prep time20 min

Cook time30 min

4.8

(5)

Crispy on the outside, fluffy in the middle, and deeply satisfying in the way only a properly made frite can be — this classic Belgian preparation is the real deal. The secret is the double-fry method: 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 pulls out excess starch, which is what separates genuinely great frites from a soggy disappointment. Avocado oil brings a clean, neutral flavor with a high smoke point that handles both frying temperatures beautifully. The whole thing comes together with just three core ingredients — russet potatoes, oil, and sea salt — so there's nothing hidden, nothing processed, and nothing to second-guess. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes them look as good as they taste. Serve them immediately straight from the rack and they will absolutely disappear.

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Ingredients

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 — any surface moisture will cause the oil to spatter and prevent crisping.

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