Patat Speciaal

Prepare the patat by frying thick-cut potatoes in oil heated to 160°C (320°F) for 5-6 minutes until cooked through but not yet golden, then remove and set aside to rest.

Increase the oil temperature to 180°C (356°F) and return the par-cooked fries for a second fry until crispy and golden brown. Drain on paper towels and season immediately with salt.

Peel and finely dice one small white or yellow onion into very small, uniform pieces roughly 3-4mm in size. Set aside in a small bowl.

Measure out a generous portion of mayonnaise and ensure it is at room temperature so it spreads and drizzles easily over the hot fries.

Measure out a portion of curry ketchup (a spiced, curry-powder-infused tomato ketchup) and stir briefly to ensure it is smooth and well combined.

Transfer the hot, freshly fried patat into a paper cone, serving tray, or shallow container, forming a generous mound.

Drizzle a liberal zigzag layer of mayonnaise over the top of the fries, followed by an equally generous drizzle of curry ketchup, allowing both sauces to partially blend where they overlap.

Scatter the finely diced raw onions evenly over the sauced fries and serve immediately while the patat is still hot and the onions remain crisp and pungent.