Dutch and Indonesian flavors combine to create the popular street food, Patat met Pindasaus. This delightful dish combines crispy french fries with a rich, creamy peanut sauce. It’s the perfect blend of comfort food and unexpected taste. This recipe proves that just about anything pairs well with potatoes.

Hailing from the Netherlands, Hanneke introduced us to this dish. She explains that the sauce boasts a complex flavor profile, combining salty, sweet and spicy notes. The sauce also incorporates sweet soy sauce (Kecap Manis) and sambal (crushed chili paste), two Indonesian staples, reflecting Indonesia’s culinary influence on Dutch cuisine. While Indonesians commonly pair peanut sauce with grilled meat skewers, the Dutch have adapted it to serve with fries creating a unique and delicious combination that Hanneke believes deserves global recognition.

Cultural Significance

Patat met pindasaus is more than just a dish; it symbolizes the blending of cultures in the Netherlands. It reflects the country’s colonial past and the lasting impact of Indonesian cuisine on Dutch food culture.

The dish is often enjoyed in informal settings, such as at snack bars or during festivals, making it a staple of Dutch street food. It also exemplifies the Dutch tradition of “eating fries with a variety of sauces,” showcasing their love for flavor combinations.

Modern Variations

Today, patat met pindasaus continues to evolve, with various interpretations appearing in restaurants and food trucks. Chefs may experiment with different types of peanut sauce, adding spices or herbs to create unique flavor profiles.

Additionally, the dish has gained international recognition, with variations appearing in other countries where Dutch cuisine is celebrated.

For the sauce, you’ll need unsweetened Dutch peanut butter (Hanneke recommends Calvé brand), sambal oelek for spice, ketjap manis and coconut milk. Simmer these ingredients until you get a smooth consistency. If the sauce breaks (as in my case!) add a few drops of water and whisk vigorously to bring it back together. Once ready, pour it generously over hot French fries. Add a drizzle of mayo and some finely chopped white onions as a final touch.

I love the complex flavors of this dish. The fries pair surprisingly well with the peanut sauce, creating a truly addictive combination. The sauce itself is a revelation. It’s spicy from the sambal, with a hint of sourness, and a salty, peanut flavor that’s not overly sweet. Adding a dollop of mayo takes it to another level. What fascinates me about this dish is how it reflects the history of Dutch colonialism. Using ingredients like Kecap Manis, sambal, and coconut milk in a Dutch street food showcases how traditions blend and evolve. It’s a delicious example of how food can be a window into world history. This dish certainly pushes the boundaries in the most delightful way possible.