Patat

Name: Patat
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 2 lbs russet potatoes, cut in sticks; 6 cups vegetable oil (for frying); 1 tsp salt; 1/2 cup mayonnaise (for serving)

55 minMediumServes 4460 cal/serving

DutchSideStovetopVegetarian

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Ingredients

2 lbs russet potatoes, cut in sticks
6 cups vegetable oil (for frying)
1 tsp salt
1/2 cup mayonnaise (for serving)

Instructions

1

Soak 2 lbs cut in sticks russet potatoes in cold water for 30 minutes. Drain and pat very dry.
2

Heat 6 cups vegetable oil (for frying) in a deep heavy pot to 325F. Fry the potatoes in small batches for 5 to 6 minutes, until soft but still pale. Drain on a rack.
3

Raise the oil to 375F. Fry the potatoes again in batches for 2 to 3 minutes, until golden and crisp.
4

Drain well and sprinkle right away with 1 tsp salt.
5

Serve piled in a paper cone or bowl, topped with 1/2 cup mayonnaise (for serving).

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Prints the ingredients and method only.

Questions

What is Patat?

Thick Dutch fries fried twice for a crisp golden shell and a fluffy center, salted and served in a paper cone with a generous spoonful of mayonnaise. Plan ahead: soak the potatoes for 30 minutes before frying. This reference files it under Dutch side: made on the stovetop, rated medium and about 55 minutes start to finish.

How hot should the oil be for Patat?

For Patat, the frying oil is held at 325 F (about 165 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The frying oil is held at 375 F (about 190 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Patat is done?

Go by the cues in the method rather than the clock. Step 2: cook until soft but still pale. Step 3: cook until golden and crisp.

Why pat it dry first in Patat?

Step 1 reads: "Drain and pat very dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Can I start Patat the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Soak 2 lbs cut in sticks russet potatoes in cold water for 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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