A late-night Dutch favorite, this dish literally translates to “war fries.’’ They are easy to make at home; this version is made in an oven.
|1||cup vegetable stock|
|1/2||cup smooth peanut butter|
|1 1/2||teaspoons Worcestershire sauce|
|1||tablespoon soy sauce|
|1/2||teaspoon sriracha or other chili-garlic sauce|
|1||tablespoon brown sugar|
|1/4||teaspoon ground ginger|
1. In a medium saucepan over medium-high heat, heat the stock until the edges bubble.
2. Whisk in the peanut butter. When the mixture is smooth, stir in the Worcestershire, soy sauce, sriracha, honey, sugar, and ginger.
3. Turn the heat to medium-low. Let the sauce simmer for 10 to 15 minutes or until it turns a deep brown color.
|3||large russet (baking) potatoes|
|1/4||cup canola oil|
|Salt and pepper, to taste|
|1||cup mayonnaise (for serving)|
|1/2||onion, chopped (optional)|
1. Set the oven at 500 degrees. Have on hand a large rimmed baking sheet.
2. Peel the potatoes and cut them into 1/2-inch-thick matchsticks.
3. In a bowl, toss the potatoes with oil, paprika, salt, and pepper. Spread them on the baking sheet. Bake for 30 minutes or until golden brown.
4. Drizzle the fries generously with peanut sauce. Serve with mayonnaise and garnish with onion.