Patatje Oorlog (Dutch War Fries)
A recipe for Patatje Oorlog (Dutch War Fries) inspired by our visit to the Netherlands.
Servings 4 Servings
- 1 tablespoon peanut oil
- 1/2 onion very finely chopped
- 2 cloves garlic minced
- 2 teaspoons sambal oelek
- 1/2 teaspoon freshly grated ginger
- 1/2 cup natural peanut butter
- 1 1/2 cups chicken broth divided
- 1 tablespoon kecap manis
- 2 teaspoons dark brown sugar
- 4 large russet potatoes
- Vegetable oil for frying
- Salt to taste
- 3/4 cup mayonnaise
- 1/2 onion finely chopped
- Freshly ground black pepper
To make the saté:
In a medium saucepan, drizzle the peanut oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened. Stir in the garlic, sambal oelek, and ginger and cook just until fragrant, 30 seconds to 1 minute.
Once fragrant, add the peanut butter. Stir to combine, then add 3/4 cup of the chicken broth, the kecap manis, and dark brown sugar. Allow to simmer for 5-10 minutes. Add more broth if the mixture becomes too thick. Remove from heat. Refrigerate in an airtight container until ready to use.
To make the fries:
In a fryer or large pot, add 2-3 inches of oil and heat to 325˚F. Peel the potatoes and cut into fries. Soak the fries in cold water to remove any excess starch and pat dry with a towel.
Add to the hot oil in batches, being careful not to overcrowd (keep the extra fries soaking in the water until their turn to cook). Fry until cooked through, about 5 minutes. Remove with a slotted spoon to a towel-lined plate and repeat with remaining fries.
Allow the first batch of fries to rest while the others cook, then fry again in 375˚F oil until crisp and golden, about 2 minutes. Repeat with remaining fries.