Patatje Oorlog

I stumbled across this dish, as I often do, whilst sat on my sofa, watching a travel programme on TV.  Patatje Oorlog aka WAR FRIES are a popular Dutch street food, especially in Rotterdam, apparently. Now there's a reason to visit!

It's simply Frites, Mayo, chopped raw onion and a spicy Satay sauce. What's not to love!

Of course the mayo and satay sauce could be shop bought but for it to be a challenge and to feel the sense of acheivement that cooking brings, then it's always better to make stuff from scratch.

Ingredients
serves 4

for the satay sauce

225g peanut butter, 100%, smooth
4 tbsp sambal oelak or other chilli paste (adjust to taste)
4 tbsp Kecap Manis
4 tsp Black garlic paste
1 large garlic clove, finely chopped
1 tsp salt
4 tbsp lime juice
400 ml coconut milk 
1 tsp soft brown sugar
300 ml water
1 tbsp vegetable oil

for the mayonaisse

2 free-range egg yolks
2 tsps Dijon mustard
500ml rapseed oil (or mixed with olive oil)
2 tablespoons white wine vinegar
½ lemon
salt

for the fries

1.5kg potatoes, (like Maris Piper or Rooster varieties)

also

1 onion, chopped

Method

Begin by making the satay sauce.

Heat a tablespoon of veg oil on a medium-high heat and add the chopped garlic. As it starts to colour add the coconut milk and peanut butter. 

With a wooden spoon carefully stir to mix well to acheive a smooth consistency.  

Add the black garlic paste and the chilli paste. (I actually used gochujang as it's what I had in the fridge). Stir regularly so the sauce doesn't catch. 

Then add the lime juice, Kepas Manis and the water. Bring to a simmer and turn the heat down.  Season with the salt and sugar. Adjust to taste. 

Simmer for 5 minutes. The sauce should not be too thick. It should be possible to drizzle.

Remove from heat, cover and set aside.

Next make the mayonnaise.  

Whisk the egg yolks in a large bowl, then add the mustard and whisk together. 

Gradually add the oil, little by little, whisking continuously. After half the oil is used add a  tablespoon of the vinegar before continuing with the rest of the oil, whisking continuously. 

Season to taste with a pinch of salt, lemon juice or more vinegar. 

It can be stored in a sterilised jar in the fridge for up to a week.

Finally make the frites.

Peel the potatoes and cut them into approximately 1cm thick chips. Keep them in a bowl of water until you have finished the process.

You could simmer them in boiling water for 10 minutes, cooling them down and freezing them first if you want that triple-cooked style. 

Or just dry them off and deep-fry them at 130C for 10 minutes, letting them cool down, before deep frying them again at 180C for a further 3 or 4 minutes until golden brown and cooked inside.

Assemble the fries on a plate, season with salt.

Pour over the satay sauce over one half, sprinkle over the chopped onion, then drizzle over the mayo.