Vegan Belgian-Style Frites

Crispy on the outside, fluffy in the center, and made with nothing but potatoes, avocado oil, and a pinch of sea salt — these frites are proof that the simplest recipes are often the most satisfying. The Belgian method relies on a double-fry technique: a low-temperature first pass cooks the potato through, and a blazing-hot second fry locks in that shatteringly crisp exterior that makes these so addictive. Soaking the cut potatoes in cold water before frying draws out excess starch, which is the quiet secret behind fries that actually stay crisp instead of going limp the moment they hit the plate. Avocado oil handles high heat beautifully and keeps the flavor clean and neutral, letting the potato shine. Every ingredient here is naturally plant-based, so there's nothing to swap or second-guess — just honest, whole-food cooking from start to finish. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a faint herby brightness that elevates these well beyond your average side dish. Serve them straight off the rack while they're still crackling, because these are absolutely worth eating the moment they're done.

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