Patat Met Parmezaanse Fritessaus (Dutch Fries with Parmesan Mustard Sauce)
Patat, the Dutch version of thick-cut fries, have been a staple of street food culture across the Netherlands for decades. Traditionally made from potatoes with a naturally buttery flavor and fried twice for the perfect balance of crisp and tender, they deliver comfort in every bite. While the Dutch use their own varieties of potatoes, Yukon Golds make an excellent choice in the United States thanks to their creamy center and golden finish. Seasoned with Revolution Barbecue SPG$ Rub, these fries take on a savory depth before being topped with a Parmesan mustard fritessaus and a shower of freshly grated Parmesan cheese. This dish captures everything that makes patat unforgettable: crispy edges, rich flavor, and indulgent toppings.
Patat with Parmesan Mustard Fritessaus and SPG$ Seasoning
4
1 hours
1 hours
590
Dutch
Side Dish
Dutch patat are known for their thick cut, golden exterior, and soft interior achieved through double-frying. This recipe takes that tradition and layers on flavor, beginning with Yukon Gold potatoes seasoned with Revolution Barbecue SPG$ Rub. The seasoning infuses the fries with the classic pitmaster’s trio of salt, pepper, and garlic, balanced by a touch of cane sugar and smoked paprika. Paired with a Parmesan mustard fritessaus, speckled with wholegrain mustard seeds and black pepper, the fries are finished with freshly grated Parmesan for a savory, umami-rich topping. Every bite delivers crisp texture, tangy sauce, and layers of bold flavor.
Ingredients
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- 2 pounds Yukon Gold potatoes
- 2 quarts sunflower oil or peanut oil (for frying)
- 1 tablespoon Revolution Barbecue SPG$ Rub
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- 1 large egg yolk (room temperature)
- 2 teaspoons Dijon mustard
- 1 tablespoon wholegrain mustard (with seeds)
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon juice
- ½ teaspoon sugar
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup sunflower oil (or neutral oil)
- 2 tablespoons buttermilk or plain yogurt
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1 cup freshly grated Parmesan cheese (use a microplane for a fluffy texture)
Directions
- Prep the Potatoes: Peel if desired and cut Yukon Golds into 1-centimeter-thick fries. Soak in cold water for 1 hour to remove excess starch. Drain and pat dry thoroughly.
- First Fry: Heat oil to 300°F (150°C). Fry potatoes in small batches for 4 to 5 minutes until softened but pale. Remove and drain on paper towels. Let rest for at least 30 minutes.
- Make the Sauce: In a bowl, whisk together egg yolk, Dijon, wholegrain mustard, vinegar, lemon juice, sugar, salt, and black pepper. Slowly drizzle in the oil while whisking constantly until emulsified and creamy. Whisk in buttermilk to lighten. Chill until ready to serve.
- Second Fry: Heat oil to 375°F (190°C). Fry potatoes again in batches for 2 to 3 minutes until golden brown and crisp. Remove and drain on paper towels, then season immediately with Revolution Barbecue SPG$ Rub.
- Assemble: Pile the hot fries into a serving tray, spoon the mustard fritessaus generously over the top, and finish with a thick layer of freshly grated Parmesan. Serve immediately while hot and crisp.
