Patat with Parmesan Mustard Fritessaus and SPG$ Seasoning

Patat Met Parmezaanse Fritessaus (Dutch Fries with Parmesan Mustard Sauce)

August 19, 2025

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

Rated 5.0 stars by 1 users

Cuisine

Dutch

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

1 hour

Cook Time

1 hour

Calories

590

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.

Cook Mode

Ingredients

For the Fries

2 pounds Yukon Gold potatoes
2 quarts sunflower oil or peanut oil (for frying)
1 tablespoon Revolution Barbecue SPG$ Rub

For the Parmesan Mustard Fritessaus

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

For the Topping

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.

Recipe Note

Patat with mustard fritessaus, Revolution Barbecue SPG$ Rub, and fresh Parmesan is a celebration of layered flavor and texture. The double-fried Yukon Golds create the ideal foundation: crispy outside, creamy inside. The SPG$ seasoning delivers that classic pitmaster’s punch, the sauce adds tang and mustard bite, and the Parmesan topping melts just enough to coat each fry in savory richness. Together, it’s a dish that turns a humble snack into something indulgent and deeply satisfying. For more recipes that bring bold flavors from around the world into your kitchen, explore our full collection at Revolution BBQ.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (300 grams)
Calories 590, Fat 39 grams, Polyunsaturated Fat 8 milligrams, Monounsaturated Fat 16 milligrams, Carbs 41 grams, Protein 12 grams, Potassium 590 milligrams, Fiber 4 grams, Sodium 870 milligrams, Sugar 2 grams, Iron 1 milligrams