Yeast Free Belgian-Style Frites
Crispy, golden, and shatteringly good, these Belgian-style frites prove that the simplest ingredients can produce something truly spectacular. The double-fry method is the real secret here ā a low-temperature first pass cooks the potato all the way through, while a blazing-hot second fry locks in that signature crunch that makes authentic frites so irresistible. Soaking the cut potatoes in cold water draws out excess starch, which is what sets these apart from a soggy, disappointing batch. Avocado oil brings a clean, neutral flavor and handles high heat beautifully, so every frite comes out evenly golden without any off-taste. With just potatoes, oil, and salt, there is nothing hiding in this recipe ā no additives, no leavening agents, no processed coatings ā making it a naturally clean choice for anyone avoiding yeast in their diet. A scatter of fresh parsley at the end adds a little color and brightness, though honestly these are perfect eaten plain, straight off 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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