Walnut Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and seasoned with nothing but good salt ā 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 draws out excess starch, which is what separates a genuinely great fry from a soggy, disappointing one. Avocado oil is the only fat in the pot, making it easy to know exactly what you're working with ā no mystery blends, no hidden ingredients to second-guess. A finishing scatter of fresh flat-leaf parsley adds a pop of color and a faint herbal note that feels effortlessly bistro-worthy. These are the kind of fries you'll want to make on a weekend afternoon and serve straight from the rack while they're still crackling hot.
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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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