Classic Crispy Fries (for Moules Frites)
Crispy, golden fries made for moules—but good enough to steal the show. Serve hot with sea salt and a side of seafood dreams.
Equipment
- 1 Pot
Ingredients
- 2 large russet potatoes
- 2 tablespoons oil vegetable, avocado, or duck fat
- salt to taste
- chopped parsley or garlic powder for garnish Optional
Instructions
- Peel potatoes (optional) and cut into thin sticks or wedges.
- Rinse in cold water and soak for 20–30 minutes to remove excess starch.
- Drain and pat completely dry with a clean towel.
- Heat oil in a pan or deep fryer to 350°F (175°C).
- Fry in batches for 5–6 minutes, until golden and crispy.
- Drain on paper towels and sprinkle generously with salt.
- Optional: Toss with chopped parsley or garlic powder for extra flavour.
- Serve hot with mussels and broth.
Baked Option
- Toss dried potato sticks in oil and bake on a parchment-lined tray at 425°F (220°C) for 35–40 minutes, flipping halfway.
Notes
Estimated Nutrition (per serving):
Calories: 250 kcal
Carbohydrates: 36g
Protein: 4g
Fat: 10g
Saturated Fat: 1.5g
Fiber: 4g
Sugar: 1g
Sodium: 300mg
Calories: 250 kcal
Carbohydrates: 36g
Protein: 4g
Fat: 10g
Saturated Fat: 1.5g
Fiber: 4g
Sugar: 1g
Sodium: 300mg