Michigan 
Dutch potato fries are a popular street snack that can be traced to Belgian roots. Also known by the Belgian term, vlaamse frites, these long, thick-cut fries are served in bars and restaurants topped with flavorful sauces. One special sauce is satesaus, a version of Asian peanut-based sauces. The use of Asian sauces speaks to the historical prominence of the Netherlands in the international spice trade.
Recipe Servings: 4
+ 25 minutes resting
Ingredients
Peanut Sauce:
- 1 small onion, chopped
- 1 garlic clove, pressed
- ⅔ cup milk
- 2 Tbsp sweet soy sauce
- ½ Tbsp of sambal oelek (chili sauce or paste)
- 2 Tbsp peanut butter
- 2 Tbsp dark brown caster-sugar olive oil
Fries:
- 4 large Russet potatoes, peeled
- Canola oil, as needed for frying
- Salt, to taste
Directions
- In a saucepan, heat a dash of olive oil over medium heat.
- Add the onion and garlic and fry for a few minutes.
- Whisk in milk, soy sauce, chili paste, peanut butter, and caster-sugar olive oil.
- Bring to a boil, continuing to whisk, until the texture becomes smooth.
- Remove from heat and set aside.
- Cut the potatoes, first in thick slices, then in long strips.
- Heat oil to 325°F in a deep, heavy frying pan or deep-fryer.
- Rinse the potatoes and pat them dry.
- Fry the potatoes, working in batches, until lightly golden.
- Remove the potatoes from the oil and let rest in a colander for about 25 minutes.
- Increase the heat so the oil reaches 375°F and, working in small batches, fry the potatoes for a second time, until golden.
- Transfer the fries to a paper towel-lined plate to drain and then season them with salt.
- Serve the fries hot with sauce on the side for dipping.
For Peanut Sauce:
For Fries:
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