Xanthan Gum Free Belgian-Style Frites
Crispy on the outside, fluffy in the middle, and made with just three humble ingredients ā these Belgian-style frites are proof that the simplest things done right are almost always the best things. The double-fry method is the real secret here: a low-temperature first pass cooks the potato all the way through, while a blazing-hot second fry locks in that shatteringly crisp exterior that makes frites so irresistible. Soaking the cut potatoes in cold water draws out excess starch, which is what gives you that light, airy interior instead of a dense, gummy bite. For anyone navigating a sensitivity to xanthan gum, this recipe is a natural fit ā there are no coatings, batters, or processed additives anywhere in sight, just potatoes, avocado oil, and salt. Avocado oil is a smart choice for deep frying thanks to its high smoke point, so you get clean, neutral flavor without any bitterness. A shower of fine sea salt and a handful of fresh parsley right out of the oil is all the finishing this dish needs. Make a big batch, because they disappear fast.
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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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