Patatje Oorlog is a classic Dutch street food consisting of double-fried potatoes smothered in homemade peanut sauce, creamy mayonnaise, and chopped raw onion. The standout trait is the rich, spiced peanut sauce made with sambal oelek, ketjap manis, and coconut milk that sets it apart from standard fries.
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Wash the potatoes and slice them into fries, leaving the skin on.
Place the cut fries into a large bowl and cover with ice-cold water. Let them soak for at least 30 minutes.
While the fries soak, prepare the peanut sauce. In a saucepan, combine peanut butter, sambal, ketjap manis, palm sugar, and galangal powder.
Pour in the coconut milk, water, and add the lime leaves. Stir everything together until well combined.
Place the saucepan over medium-low heat and bring to a gentle simmer, stirring occasionally, until the sauce has thickened. This should take about 10-15 minutes.
Drain the soaked fries and rinse them. Spread them out on a clean kitchen towel and pat them completely dry.
For the first fry, heat the frying oil in a large, deep pot to 140°C (285°F). Carefully add the dried fries and cook for about 6 minutes. They should be cooked through but still pale.
Using a spider strainer, remove the fries from the oil and spread them on a wire rack to cool completely.
Once the peanut sauce is thick, remove the lime leaves. You can store half of it in a jar for later use.
For the second fry, increase the oil temperature to 185°C (365°F). Fry the cooled fries in batches until they are golden brown and crispy, about 2-4 minutes.
Remove the crispy fries from the oil and place them in a large mixing bowl. Immediately season generously with salt and toss to coat.
To serve, plate the fries and top with a generous amount of warm peanut sauce, a dollop of mayonnaise, and a sprinkle of finely chopped raw onion.
Store fried potatoes in an airtight container up to 2 hours; reheat in a 190°C oven for 5 minutes. Make the peanut sauce up to 5 days ahead, refrigerated.
deep-fry thermometer · heavy-bottomed pot or Dutch oven · slotted spoon or spider strainer
The name 'oorlog' (war) refers to the clash of flavors and toppings competing on the plate—peanut sauce, mayo, and onion all at once.
First fry at lower temperature (around 160°C/320°F) cooks the potato inside; second fry at higher temperature (around 190°C/375°F) creates the crispy exterior.
Yes, the peanut sauce keeps refrigerated for up to 5 days and can be gently reheated or served at room temperature.
Use starchy varieties like Russets or Maris Piper that crisp well and absorb less oil than waxy potatoes.
Yes, use sriracha or any Southeast Asian chili paste, though sambal oelek's fermented flavor is traditional.
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