On a recent trip to Amsterdam, I had the experience of tasting a splendid variety of global treats, all in the course of strolling around this amazing, canal-lined city. From pannokoken (a native Dutch breakfast delight) to bakabana (a Surinamese street food delicacy of fried plantains), I had no shortage of options for delicious fare.
The Belgian frites topped my list of the trip’s best bites – so, of course, I had to master them back home in my own kitchen! Properly executed frites require a three-step process: they’re fried, dried, and then lovingly fried again. Served in a paper cone with mayo and ketchup, these babies are an addictive riot of textures – soft and fluffy inside, surrounded by a crunchy, golden crust, dipped in luxuriously flavorful sauces.
Here at the Spice House, we have developed our own twist on the most sublime sauce to serve with Belgian frites.