Brought to the Netherlands via Belgian cuisine, thick-cut french fries, or patat, are everywhere in the Netherlands. The dish is served in paper cones or boats, topped with a wide variety of flavorful sauces. This preparation, “fries special,” comes topped with heavy Dutch-style mayonnaise, curry ketchup, and chopped onions. The use of curry is reminiscent of the country’s historic position at the center of the international spice trade. If making patat speciaal in the US, this ketchup may be hard to come by; substitute regular ketchup and add curry spices to replicate the spicy flavor.
Recipe Servings: 4
Prep Time
5 minutes
+ 25 minutes resting
+ 25 minutes resting
Cook Time
10 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Mayonnaise:
- 1 egg
- 1 egg yolk
- 1–2 Tbsp fresh lemon juice
- 1–2 tsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- Pinch of cayenne (optional)
- 1 cup olive oil
Fries:
- 4 large Russet potatoes, peeled
- Canola oil, for frying
- Salt, to taste
- Curry ketchup, as needed for topping
- 1 large onion, thinly sliced
Directions
- Whisk together the egg, egg yolk, lemon juice, vinegar, mustard, salt, and cayenne until well blended.
- Slowly add the olive oil in a steady stream, continuing to whisk, until the mixture thickens.
- Cut the potatoes, first in thick slices, then in long strips.
- In a deep, heavy frying pan or deep fryer, heat oil to 325°F.
- Rinse the potatoes and dry with a cotton towel.
- Working in small batches, fry until lightly golden.
- Remove the potatoes from the oil and let rest in a colander for about 25 minutes.
- Heat frying oil to 375°F and, working again in small batches, fry for a second time, until the fries are golden.
- Remove to drain and season with salt.
- Divide fries among plates or paper boats, then add the mayonnaise and curry ketchup.
- Top with sprinkled onions and serve hot.
For Mayonnaise:
For Fries:
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