How to Make Frietje Met: Dutch Fries with Homemade Fries Sauce

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a creamy texture with fewer calories.

curry sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade tomato sauce can be healthier and more flavorful.

satay sauce

🥗Healthier: peanut sauce

💰Cheaper: soy sauce

Peanut sauce can be a more affordable alternative with a similar flavor profile.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with lower fat.

Cut russet potatoes into sticks using a mandolin set to 1 cm thickness and 1 cm cross cut, or by hand with a kitchen knife.

Fill a bowl with cold water and add 1 teaspoon of kosher salt.

Soak the cut potatoes in the salted water for 1 to 2 hours to remove excess starch.

Drain the soaked potatoes in a colander and dry them thoroughly with a tea towel to prevent oil splatter.

Preheat an electric fryer to 320°F (160°C) for the first fry.

Fry the potatoes in batches for 4 to 5 minutes at 320°F, shaking them occasionally to prevent sticking.

Remove the fries from the oil and let them drain on a paper towel-lined cookie sheet to cool to room temperature.

Increase the fryer temperature to 360°F (180°C) for the second fry.

Fry the potatoes again until they reach your preferred golden brown color, checking visually for doneness.

While the fries are frying, prepare the fritz sauce by mixing 70 ml of grapeseed oil with 35 grams of sugar, 1 tablespoon of vinegar, 1 tablespoon of dijon mustard, quarter teaspoon of salt, and half teaspoon of xanthan gum in a bowl.

Add 130 ml of water and the egg yolk to the mixture and blend with a stick blender until emulsified and thickened.

Store the fritz sauce in the refrigerator until ready to serve with the fries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens