Brussels Street Frites with Truffle Aioli & Smoked Paprika

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Authentic hand-cut Belgian fries elevated with a luxurious truffle aioli and a whisper of smoked paprika—perfect for street food stalls. This Belgian-inspired quick recipe, ready in about 45 minutes, layers Russet potatoes, Peanut oil, Truffle oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Belgian cuisine 380 cal/serving

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Ingredients

1.5 kilograms Russet potatoes
2 liters Peanut oil
2 tablespoons Truffle oil
2 cloves Garlic
100 grams Mayonnaise
1 teaspoon Smoked paprika

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Instructions

Step 1: Peel 1.5 kilograms Russet potatoes and cut into 1-centimeter thick sticks using a mandoline slicer—rinse in cold water until water runs clear, then pat completely dry with a clean towel.
Step 2: Heat 2 liters peanut oil in a deep fryer to 160°C. Fry potatoes in small batches for 5 minutes until soft but not golden, then drain on paper towels. Increase oil to 190°C and fry again in batches for 2-3 minutes until golden and crispy—drain and season immediately with salt.
Step 3: Blend 100 grams mayonnaise, 2 minced garlic cloves, 2 tablespoons truffle oil, and 1 teaspoon smoked paprika until smooth and emulsified. Serve fries immediately with a dollop of aioli on the side for dipping.