Roy d'Espagne Frites with Herb Salt
Crispy double-fried Belgian fries seasoned with a signature herb salt blend, served with a side of tangy mayo for an authentic brasserie experience. This Belgian-inspired quick recipe, ready in about 55 minutes, pairs Russet potatoes, Vegetable oil, Sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 3 lbs peeled and cut into 1/2-inch sticks Russet potatoes
- 6 cups for frying Vegetable oil
- 1 tbsp Sea salt
- 1 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 1/2 tsp Garlic powder
- 1/4 cup Mayonnaise
- 1 tbsp Lemon juice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 3 lbs peeled russet potatoes cut into 1/2-inch sticks in a bowl of cold water and soak for 30 minutes to remove excess starch, then drain thoroughly.
- Step 2: Heat 6 cups vegetable oil in a deep fryer or heavy pot to 325°F (163°C). Fry potatoes in batches for 4-5 minutes until soft but not browned, then drain on paper towels. Let rest for 15 minutes, then increase oil temperature to 375°F (190°C).
- Step 3: Fry potatoes again in batches for 2-3 minutes until golden brown and crispy. Immediately toss hot fries with 1 tbsp sea salt, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp garlic powder. Serve immediately with 1/4 cup mayonnaise mixed with 1 tbsp lemon juice on the side.
