Grand Place Fries with Garlic-Herb Aioli

By AislePrompt Editorial · ·

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 Belgian-style fries served with a creamy garlic-herb aioli, perfect for sampling like a local. This Belgian-inspired quick recipe, ready in about 40 minutes, pairs russet potatoes, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Serves 4 Belgian cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cut 2 lbs russet potatoes into 1/2-inch thick sticks, then rinse under cold water until water runs clear to remove excess starch.
  2. Step 2: Heat 6 cups vegetable oil in a deep fryer to 325°F. Fry potatoes in batches for 5 minutes until tender but not browned, then drain on paper towels.
  3. Step 3: Increase oil temperature to 375°F. Fry potatoes again in batches for 3-4 minutes until golden and crispy, then drain immediately on fresh paper towels.
  4. Step 4: While fries cook, mince 3 cloves garlic and mix with 1/2 cup mayonnaise, 2 tbsp chopped chives, 1 tbsp chopped dill, 1 tsp lemon zest, and 1 tsp sea salt to make aioli.
  5. Step 5: Toss hot fries with 1 tsp additional sea salt, serve immediately with aioli on the side for dipping.

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