Dutch
Patatje oorlog
A Dutch snackbar classic of twice-fried golden patat covered with warm satésaus, creamy mayonnaise, and finely chopped raw onion. It is messy, savoury, and best served in a paper cone or shallow tray with a little fork.
Ingredients
- Floury potatoes, such as Bintje or Agria700g
- Neutral frying oil1.5 litres
- Fine salt1 tsp, plus more to taste
- Smooth peanut butter4 tbsp
- Water120ml
- Ketjap manis1 tbsp
- Sambal oelek1 tsp
- Brown sugar1 tsp
- Garlic, finely grated1 small clove
- Mayonnaise4 tbsp
- White onion, finely chopped1 small
Method
- Peel the potatoes and cut them into thick chips about 1cm wide.
- Rinse the chips in cold water until the water runs mostly clear, then soak them for 10 minutes.
- Drain the chips and dry them very thoroughly with a clean tea towel.
- Heat the frying oil to 150°C in a deep pan or fryer.
- Fry the chips in batches for 5 to 6 minutes until pale and softened but not browned.
- Lift the chips out, drain them on paper, and let them rest for at least 10 minutes.
- For the satésaus, combine the peanut butter, water, ketjap manis, sambal oelek, brown sugar, and grated garlic in a small saucepan.
- Warm the sauce gently while stirring until smooth and pourable, adding a splash more water if it becomes too thick.
- Increase the frying oil to 180°C.
- Fry the chips again in batches for 3 to 4 minutes until crisp and deep golden.
- Drain the patat well, season immediately with salt, and divide between two paper cones or shallow trays.
- Spoon the warm satésaus over the fries, drizzle with mayonnaise, and scatter generously with finely chopped raw onion.
Common questions
Can I substitute the Bintje or Agria potatoes for another type?
Yes. Use another floury, starchy potato such as Maris Piper, Russet, or King Edward. Avoid waxy potatoes; they hold too much moisture and won’t get fluffy inside or crisp properly on the second fry.
How long does the full double-fry process take?
Plan on about 35 to 45 minutes total. The first fry takes 5 to 6 minutes per batch, then a 10-minute rest, then a second fry of 3 to 4 minutes per batch.
What are the most common mistakes when making patatje oorlog?
The biggest mistakes are not drying the chips well, frying at the wrong temperature, and overcrowding the pan. Wet potatoes splatter and soften; low heat makes them greasy; too many chips at once drop the oil temperature.
Can I make the satésaus or fries ahead of time, and how should I store them?
You can make the satésaus 2 to 3 days ahead and refrigerate it; reheat gently with a splash of water. Fry the potatoes fresh if possible, but you can par-fry them earlier and finish just before serving.
How should I serve patatje oorlog so it stays crisp?
Serve the fries immediately in cones or on a plate, salted right after frying. Add the satésaus, mayonnaise, and chopped onion just before eating so the fries stay as crisp as possible.