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Patat met Satesaus (Dutch French Fries)

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

Prep Time
5 minutes
+ 25 minutes resting
Cook Time
10 minutes
Total Time
40 minutes
Gluten Free
Dairy Free


Peanut Sauce:
  • 4 large russet potatoes, peeled
  • Canola oil, as needed for frying
  • Salt, to taste


    For Peanut Sauce:
  1. In a saucepan, heat a dash of  olive oil over medium heat.
  2. Add the onion and garlic and fry for a few minutes.
  3. Whisk in milk, soy sauce, chili paste, peanut butter, and caster-sugar olive oil.
  4. Bring to a boil, continuing to whisk, until the texture becomes smooth.
  5. Remove from heat and set aside.
  6. For Fries:
  7. Cut the potatoes, first in thick slices, then in long strips.
  8. Heat oil to 325°F in a deep, heavy frying pan or deep-fryer.
  9. Rinse the potatoes and pat them dry.
  10. Fry the potatoes, working in batches, until lightly golden.
  11. Remove the potatoes from the oil and let rest in a colander for about 25 minutes.
  12. Increase the heat so the oil reaches 375°F and, working in small batches, fry the potatoes for a second time, until golden.
  13. Transfer the fries to a paper towel-lined plate to drain and then season them with salt.
  14. Serve the fries hot with sauce on the side for dipping. 

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