Vegetarian Belgian-Style Frites
Crispy on the outside, fluffy in the center, and seasoned with nothing but good salt ā these frites are the real deal. The secret is the classic Belgian double-fry method: a low-temperature first fry cooks the potato all the way through, and a blazing-hot second fry locks in that shatteringly crisp exterior. Soaking the cut potatoes in cold water first pulls out excess starch, which is what separates genuinely great frites from a soggy disappointment. Avocado oil is a smart choice here because its high smoke point handles both frying temperatures without breaking down or turning bitter. With just three core ingredients, this is one of those recipes where technique does all the heavy lifting. Finish with a scatter of fresh parsley if you want a little color, then serve immediately ā these are best eaten the moment they hit the rack.
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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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