Wheat Free Belgian-Style Frites
Crispy, golden, and deeply satisfying, these Belgian-style frites are the kind of fry that makes everything else feel like a pale imitation. The secret is the classic double-fry method ā a low-temperature first pass cooks the potato through, while a blazing hot second fry locks in that shatteringly crisp exterior. Russet potatoes are the ideal choice here, and a long soak in cold water draws out excess starch so the finished frites stay light rather than gummy. Avocado oil brings a clean, neutral flavor and handles high heat beautifully, making it a smart pick for both frying rounds. For anyone navigating wheat sensitivities, this recipe is naturally free of any grain-based ingredients ā just potatoes, oil, salt, and a little fresh parsley if you're feeling fancy. No coatings, no fillers, no label-reading required. Finish with a generous pinch of sea salt straight out of the oil and serve immediately while they're still crackling.
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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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