Patatje Oorlog (Dutch 'War' Fries)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the fries by cutting potatoes into even strips.

   Ca. 5 min.

   Kokkens note: For crispier fries, soak them in cold water for 30 minutes, then pat them completely dry before frying.

2. 2

   Heat vegetable oil in a large pot or Dutch oven to 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for best results.

3. 3

   Fry the potato strips in batches for 5-7 minutes until they are soft and lightly colored.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pot; this helps the fries cook evenly and become crispy.

4. 4

   Remove the fries from the oil with a slotted spoon and drain them on a wire rack or paper towels.

   Ca. 1 min.

   Kokkens note: Season with salt immediately after removing from the oil.

5. 5

   Increase the oil temperature to 190°C (375°F).

   Ca. 2 min.

6. 6

   Return the fries to the hot oil and fry for another 2-4 minutes until golden brown and crispy.

   Ca. 3 min.

   Kokkens note: This second fry ensures maximum crispiness.

7. 7

   Remove the fries, drain again, and season with salt.

   Ca. 1 min.

8. 8

   While the fries are cooking, prepare the peanut sauce by combining peanut butter, soy sauce, water, brown sugar, and garlic powder in a small saucepan.

   Ca. 3 min.

9. 9

   Heat the peanut sauce over low heat, stirring constantly until smooth and warm.

   Ca. 2 min.

   Kokkens note: Add a little more water if the sauce is too thick.

10. 10

    To serve, place the crispy fries in a bowl or on a plate.

11. 11

    Drizzle generously with the warm peanut sauce, then add dollops of mayonnaise on top.

12. 12

    Finish by scattering the finely chopped onion over everything.

    Kokkens note: Serve immediately to enjoy the contrast of hot fries and cool toppings.