Turmeric Free Belgian-Style Frites
Classic Belgian frites are all about technique, and this recipe nails the two-fry method that gives you that impossibly crisp shell with a fluffy, steamy interior. A cold-water soak pulls out excess starch, and a thorough pat-dry before the first fry makes all the difference between golden perfection and a soggy disappointment. Avocado oil is a smart choice here ā it has a high smoke point that handles both frying temperatures beautifully without imparting any off flavors. The double-fry is the real magic: a low-heat first pass cooks the potato through, and a blazing-hot second dip locks in that audible, shatter-crisp crunch. With just potatoes, oil, and salt, this is about as clean and straightforward as a fried food recipe gets ā no spice blends, no seasoning mixes, nothing that could sneak in unwanted ingredients. A scatter of fresh parsley at the end adds a little color and brightness without complicating things. These are the kind of frites that make you wonder why you ever bothered with the freezer bag version.
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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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