Inspired by Dutch snackbar favorites patat speciaal and patatje oorlog, Patatje Verde gives golden, crisp frites a Mexican-inspired finish. Roasted Anaheim chiles and tomatillos make a bright, gently sweet and tangy green sauce, drizzled separately with cool, creamy frietssaus in equal amounts and finished with finely diced white onions. Enjoy these frites on their own or alongside Chile Verde Burritos.
Ingredients
Frites
- 4 lb (1.8 kg) russet potatoes
- Neutral frying oil, as needed
- Table salt, to taste
Roasted Green Chile Sauce
- About 7 medium tomatillos (300 g), husked and rinsed
- Roasted Anaheim chiles (240 g after peeling, stemming, and seeding)
- 1 large jalapeño (60 g), stem removed, seeds and membranes intact
- 4 cloves garlic, peeled
- About ⅓ cup (50 g) white onion, cut into large wedges
- 2 tbsp (30 ml) avocado oil
- 2 tsp sugar
- 1 tsp apple cider vinegar
- 1 tsp ground cumin
- ½ tsp Mexican oregano
- ½ tsp table salt, plus more to taste
- 4 tsp (20 ml) fresh lime juice
- Water or chicken broth, only if needed
Frietssaus and Toppings
- Prepared House Mayonnaise, using the frietssaus variation, for drizzling
- 1 cup (about 150 g) finely diced white onion
- Finely chopped cilantro, optional
Directions
Roast the Anaheim Chiles
Preheat the broiler to high. Broil the Anaheim chiles, turning as needed, until their skins blister and char. Place in a covered bowl for about 10 minutes, then peel, remove stems and seeds, and measure 240 g of prepared chiles.
Prepare the Green Chile Sauce
Arrange the tomatillos, jalapeño, and large onion wedges on a baking sheet. Tuck the garlic cloves beneath the onion wedges so the onion protects them from direct heat. Broil for 6–10 minutes, turning the tomatillos and jalapeño as needed, until softened with lightly charred spots. Check that the garlic is tender but not burned.
Blend the roasted vegetables and garlic with the Anaheim chiles, sugar, apple cider vinegar, cumin, oregano, and salt until smooth. Add only enough water or chicken broth to help the blender turn, if necessary.
Heat the avocado oil in a saucepan over medium heat. Carefully add the blended sauce, reduce heat to medium-low, and simmer, stirring occasionally, for about 8–12 minutes or until thick enough to cling to frites. Remove from heat and stir in the full 4 tsp (20 ml) lime juice. Taste and adjust salt if needed. Keep warm or let cool to room temperature.
Prepare the Frites
Cut the potatoes into frites about ⅜–½ inch (1 cm) thick. Soak in cold water for at least 20 minutes, then drain and dry thoroughly.
Heat the frying oil to 275–300°F (135–150°C). Fry in batches for 4–6 minutes until tender but not browned. Remove and cool for 20–30 minutes.
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3–5 minutes until golden and crisp. Drain briefly and season immediately with salt.
Assemble the Patatje Verde
Divide the hot frites among serving dishes. Drizzle the cool frietssaus and green chile sauce separately, in equal amounts, creating contrasting ribbons over the fries; do not blend the sauces together. Finish with finely diced raw white onion and optional cilantro. Serve immediately.
Yield: Approximately 8–12 side servings.
Notes
Preparation
- Anaheim chile weight: Measure 240 g after roasting, peeling, and removing stems and seeds. Buy extra fresh chiles to account for trimming losses.
- Jalapeño: Use 60 g with the seeds and membranes intact for the tested-style heat level. Pepper heat varies.
- Two distinct sauces: Use equal amounts of frietssaus and green chile sauce, drizzled individually over the frites rather than mixed ahead.
- Texture: Reduce the green sauce until smooth and spoonable so it coats rather than soaks the crisp potatoes.
Variations
- Canned Green Chiles: Replace the 240 g roasted Anaheim chiles with two 4 oz (113 g each) cans of diced green chiles, lightly drained. Add directly to the blender; their flavor will be milder and less roasted.
- More Heat: Substitute serrano chiles for some or all of the jalapeño, starting with less than 60 g and adjusting to taste because serranos are typically hotter.
Serving Suggestions
- Serve on their own as a Dutch-Mexican snackbar-style dish or alongside Chile Verde Burritos.
- For burritos with frites inside, add a modest handful of freshly fried potatoes and use only a small amount of sauce to avoid a soggy filling.
Make-Ahead & Storage
- Refrigerate the green chile sauce in an airtight container for up to 3–4 days; reheat gently before serving if desired.
- Keep frietssaus chilled according to the House Mayonnaise recipe.
- Par-fry the potatoes earlier in the day, cool and refrigerate, then complete the second frying just before serving. Assemble only when ready to eat.