Wisconsin potatoes are a cornerstone of our state’s economy and culinary culture. Let’s explore the history of the crop with this delicious crispy brussel sprout fries recipe.

Innovative History

Wisconsin’s fertile soils and favorable climate have proven ideal for growing potatoes. Over time, farmers have fine-tuned their methods, embracing innovative practices that have propelled potato production. From refined cultivation techniques to revolutionary storage methods, potato farmers continue to

Diverse Variety

Diverse variety is integral in Wisconsin potatoes. From the classic russets to the vibrant fingerlings, a wide spectrum of potato varieties thrive in the state. This diversity not only caters to local tastes but also cements Wisconsin’s reputation as a potato powerhouse.

Economic Significance

Potatoes are an economic driver for Wisconsin agriculture. Among the top potato-producing states nationally, Wisconsin plants thousands of acres of potatoes annually. This contribution translates into a substantial economic ripple effect, generating income and employment opportunities across the entire supply chain, from farmers and processors to distributors and retailers.

Culinary Staple

Potatoes star in a variety of delightful dishes, from the cherished cheese-covered loaded potatoes to heartwarming potato soups and crispy, golden fries. The state’s rich agricultural heritage is intimately interwoven with its culinary traditions, with potatoes playing a leading role.


Potato growers are embracing eco-friendly practices. Farmers are continously finding ways to reduce their carbon footprint by managing water and other environmental resources. These steps are crucial not only for environmental conservation but also for securing the long-term prosperity of potato production in the state.

From its innovative history to its diverse potato offerings and tantalizing culinary experiences, Wisconsin’s potato industry continues to thrive, promising a future as robust and enduring as the roots from which it springs.

Brussel Sprout Fries

Crispy Brussel Sprout Fries

Wisconsin Potato & Vegetable Growers Association
Crispy fries topped with deep fried brussels sprouts and toasted peanuts tossed in a fragrant thai chili and lime juice vinaigrette.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 480 kcal


For the Brussels Sprouts

  • 5 ounces 125g Granulated Sugar
  • 1/2 cup 120ml White Distilled Vinegar
  • 1/2 cup 120ml Light Soy Sauce
  • 1/4 cup 60ml Fish Sauce
  • 1/4 cup 60ml Fresh Orange Juice
  • 3 tablespoons 18g Fresh Ginger, grated
  • 2 each 4g Thai Chilies, chopped
  • 1-1/2 tablespoons 11g Cornstarch
  • 1-1/2 tablespoons 23ml Water
  • 4 each 20g Garlic, finely chopped
  • As Needed Vegetable Oil for Frying
  • 1 pound 454g Brussels Sprouts, halved
  • 1 tablespoon 9g Kosher Salt
  • 2 tablespoons 30ml Fresh Lemon Juice

For the Crispy Fries

  • 2.2 pounds 1kg Frozen Waffle Fries (any frozen fries can be subbed)
  • As Needed Vegetable Oil for frying

To Finish the Dish

  • 1/3 cup 42g Peanuts, toasted, chopped
  • 1/2 cup 50g Fresh Cilantro, chopped
  • 1/2 cup 50g Fresh Thai Basil, chopped (regular Basil can be subbed)
  • 1/2 cup 50g Fresh Mint, chopped


  • To prepare the brussels sprouts, in a medium saucepan combine the sugar, vinegar, soy, fish sauce, orange juice, ginger, and chilies. Place the saucepan over medium high heat and and boil for 3-5 minutes stirring occasionally.
  • While the sauce is boiling whisk together the cornstarch and the water in a small bowl and add it to the sauce. Cook the sauce for 1-2 minutes until thick. Remove from the heat and stir in the garlic. Allow the sauce to infuse for about 5 minutes then strain the sauce through a fine mesh strainer. Discard the slids and reserve the sauce.
  • Heat a fryer to 350 F (180 C). When the oil is hot, carefully add the brussels sprouts to the oil and cover with another fry basket. If doing this at home just fry the sprouts in smaller batches, being careful not to add too many in the pot at once as they tend to relieve a lot of water during frying and you don’t want a boil over. Once the sprouts are crispy drain them well and toss them with a generous amount of the sauce along with some lemon juice and salt if needed.
  • Fry the fries for 4-6 minutes or until golden, drain and keep hot.
  • To serve the dish, create a base of crispy fries in a bowl, then top the fries with the dressed brussels sprouts. Finally garnish with the dish with a little of the cilantro, basil, and mint. Sprinkle the top of the brussels sprout fries with the chopped peanuts.
  • Serve right away and enjoy!


Calories: 480kcalCarbohydrates: 66gProtein: 9gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 2906mgPotassium: 922mgFiber: 9gSugar: 20gVitamin A: 710IUVitamin C: 64mgCalcium: 65mgIron: 3mg
Keyword 30 minute sides, brussels sprouts, potato, side dish
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