Two Kids Cooking Recipe: Belgian Frites (Fries) with Dijon Aioli or Spicy Aioli

Posted by the Mom (aka Kelly Biedny)


You might have seen Aunt Dani’s recent post about her trip to Brussels, Belgium. Well, looking at all her pictures inspired us to do a Belgian influenced recipe.  From Aunt Dani’s stories, it is quite apparent that chocolates and sweet treats are very popular, and you know we love our sugar, BUT, the mom here prefers the salty. So, since ‘frites’ (fries) are also a popular snack in Belgium and we’re pretty good at making our baked fries, we’re sharing our fry and a couple of aioli recipes.

Kitchen Science Factoid –

Aioli is an emulsion, which is a mixture of two
liquids that usually do not mix together (like
oil and water). For our 
aioli, the liquids are
oil and lemon juice.


The egg yolk acts as an emulsifier that
allows the two liquids to blend together,
forming the creamy texture.

Now, aioli is made with raw egg yolks, and that’s what we use in our recipe. If you’re nervous about using raw eggs, you can just add some garlic and the Dijon or sriracha into some store bought mayonnaise (and please use mayonnaise, NOT miracle whip!) Or, if you prefer, the fries are good with ketchup or any other fry dipping sauce you like.  We just happen to love garlic and mayo which makes aioli perfect for us.

If you like the recipe, please share it!

Happy Family Cooking Everyone!

Two Kids Cooking Recipe: Belgian Frites with Dijon Aioli or Spicy Aioli

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: About 3 Servings Fries

Two Kids Cooking Recipe: Belgian Frites with Dijon Aioli or Spicy Aioli


    For the Frites:
  • 3 Large Potatoes Cut in to 1/4 to 1/2 inch 'sticks' (the thinner you cut them, the crispier the fries will be)
  • 3 Tablespoons Olive or Vegetable Oil
  • 2 teaspoons Sea Salt
  • 1 teaspoon paprika
  • For the Aioli (makes about 1/2 cup Aioli):
  • 2 cloves garlic, pressed
  • 1 egg yolks
  • 1/2 cup extra virgin olive oil
  • 1 teaspoons lemon juice
  • 2 tsp Dijon mustard for Dijon Aioli OR 2 tsp sriracha for spicy Aioli
  • Salt to taste
  • Ground black pepper to taste


    For the Frites:
  • Preheat your oven to 450 degrees.
  • First, clean your potatoes and slice them into 1/4 to 1/2 inch or so 'sticks'. You can peel the potatoes of you'd like, but we always keep the skins on. Cleaning the potatoes is a great job for younger kids. Peeling is a job for kids that have good hand-eye coordination. The slicing should be left to older kids or adults. Note, the thinner you cut the potatoes, the more crisp they'll get.
  • Soak the sliced potatoes in water for 15 minutes. Kids of any age can help with this step.
  • After 15 minutes of soaking spread them out on a clean dish cloth to dry off. Again, kids of any age can help pull the potatoes out of the water and put them onto the cloth to dry. The dryer they get before moving on to the next step, the better. Soggy potatoes mean soggy fries.
  • Put the sliced potatoes into a bowl and toss the Olive Oil, Paprika and Sea Salt with the potatoes. Older kids can do the measuring and younger children can do the 'pouring' and/or the tossing together of the oil, spices and potatoes with their is fun :D
  • Spread the seasoned potato sticks onto a greased cooking sheet. To 'grease' the sheet, either use cooking spray or a bit of olive oil.
  • Place the potatoes into a 475 degree oven for 20 to 30 minutes...check your frites after about 10 minutes and flip them around. All of the 'hot stuff' should be done by responsible older children and/or adults. If the frites are burning, turn the heat down to about 450 degrees.
  • Once the fries are crisp and browned, remove them from the oven.
  • Sprinkle with additional salt if desired and serve.
  • For the Aioli
  • Place all of the ingredients into a bowl and mix with a hand mixer on a low speed until all ingredients are well blended (about 2 minutes). Kids of any age can help pour the ingredients in, but older kids or adults will probably have to help with preparing the ingredients for the mixing.
  • Once everything is mixed together, refrigerate the aioli until it's time to serve.
  • For Seasoned Garlic Mayonnaise instead of Aioli:
  • Use 1/2 cup mayonnaise instead of the egg yolk and olive oil.
  • Stir in the garlic and dijon or sriracha.
  • Refrigerate and serve with frites when they're ready!

Be Sociable, Share!

Comments are closed.

Advertise Here
Advertise Here
Super Healthy Kids