Brussels Wasabi Frites
Background
This crispy, shareable snack layers classic Belgian fry technique with a punchy Japanese-inspired accent: hand-cut batons of russet potatoes cooked to golden perfection in hot peanut oil, then tossed with sizzling ribbons of shaved brussels sprouts and finished with a creamy dip of mayonnaise brightened by fiery wasabi paste, a dab of tangy rice vinegar, and a whisper of aromatic garlic. Belgian frites became a street-food icon through meticulous double-frying, while the heat of wasabi paste—cultivated in cool Japanese mountain streams—offers a clean, nose-tingling contrast. Fold in the nutty bite of toasted sesame seeds, a sprinkle of fresh scallions, and a crunchy tangle of nori, and you get a plate that is at once familiar and surprising. Season simply with salt and a crack of black pepper to let the textures and aromatics shine.
Ingredients
- Russet potatoes — 2 large, scrubbed and cut into 1/4 to 1/3 inch batons
- Peanut oil — enough for deep frying (about 2 quarts, depending on pot)
- Brussels sprouts — 8 ounces, cored and thinly shredded
- Mayonnaise — 1/2 cup
- Wasabi paste — 1 to 2 tablespoons, to taste
- Rice vinegar — 1 teaspoon
- Garlic — 1 small clove, finely grated
- Soy sauce — 1/2 teaspoon, optional for depth
- Salt — to taste
- Black pepper — to taste
- Scallions — 2, thinly sliced
- Toasted sesame seeds — 1 tablespoon
- Nori — 1 sheet, thinly shredded (optional)
Preparation
1) Make the wasabi mayo
In a small bowl, whisk mayonnaise, wasabi paste, rice vinegar, and garlic until smooth. If you like a savory boost, whisk in the soy sauce. Taste and adjust heat by adding a bit more wasabi paste. Cover and chill while you cook.
2) Prep the fries
Cut the russet potatoes into even batons. Pat thoroughly dry to remove surface starch so they crisp in the peanut oil. Keep them in a cool, dry bowl until frying time.
3) Roast the sprouts
Toss the shredded brussels sprouts with a light film of peanut oil, a pinch of salt, and a little black pepper. Spread on a hot sheet pan and roast until the edges are crisp-tender, about 8 to 10 minutes, then set aside. The brief roast sweetens the brussels sprouts while keeping them vibrant.
4) First fry (blanch)
Heat peanut oil in a heavy pot to a steady 325°F. Working in batches, add the dried batons of russet potatoes and fry just until tender but still pale, about 5 to 6 minutes. Transfer to a rack to drain and cool for at least 10 minutes. This step sets the interior so the second fry can blister the exterior.
5) Second fry (crisp)
Raise the peanut oil to 375°F. Fry the blanched batons of russet potatoes in batches until deep golden and crisp, about 2 to 3 minutes. Drain on a rack and immediately season with salt and a little black pepper.
6) Toss and finish
Combine the hot frites with the roasted brussels sprouts. Shower with toasted sesame seeds, scatter the scallions, and add the nori if using. Serve immediately with the chilled dip of mayonnaise and wasabi paste on the side or drizzled over the top.
How to enjoy
- Balance the bite: if the heat from the wasabi paste sneaks up on you, dip lightly and take a beat between bites; for more kick, swirl in extra wasabi paste to the mayonnaise base.
- Texture play: let the crackle of the frites contrast the tender-crisp ribbons of brussels sprouts, with nutty pops from toasted sesame seeds and the ocean-savory snap of nori.
- Season smart: a final pinch of salt or a few grinds of black pepper right before serving keeps flavors vivid; a dot of soy sauce in the dipping bowl adds savory depth.
- Serve hot: frites shine straight from the oil—aim to eat within 5 minutes of the second fry for peak crunch.