Dutch Kapsalon
Rotterdam-style loaded fries with spiced chicken, melted Gouda, fresh salad, garlic sauce, and sambal.
Equipment
- Large rimmed baking sheet
- Large skillet
- Four small ovenproof trays or one baking dish
- Mixing bowl
- Broiler
Ingredients
Fries and Chicken
- 2 lb russet potatoes cut into fries
- 3 tbsp neutral oil divided
- 1 1/2 lb boneless skinless chicken thighs cut into irregular strips
- 2 tsp shawarma spice blend
- 1 tsp fine salt divided
- 8 oz Gouda cheese coarsely grated
Salad and Sauces
- 4 cups shredded iceberg lettuce
- 2 medium tomatoes sliced
- 1 medium cucumber sliced
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1 clove garlic finely grated
- 1 tbsp lemon juice
- 2 tbsp sambal oelek
Instructions
Bake the Fries:
- Heat the oven to 450 F (230 C). Toss the potatoes with 2 tablespoons oil and half the salt. Spread on a baking sheet.
- Bake for 30 to 40 minutes, turning once, until browned and crisp at the edges.
Cook the Chicken:
- Toss the chicken with shawarma spice and remaining salt. Heat the remaining oil in a skillet and cook the chicken in batches for 7 to 9 minutes until browned and cooked through.
- Mix the yogurt, mayonnaise, garlic, and lemon juice for the garlic sauce.
Assemble:
- Divide fries among ovenproof trays, add chicken, and cover with Gouda. Broil for 2 to 4 minutes until the cheese melts.
- Top with lettuce, tomato, and cucumber. Drizzle with garlic sauce and sambal and serve at once.
Notes
- Keep the broiler-safe trays at least 6 inches from the heat source.
- Chicken should reach 165 F (74 C).
Nutrition
Calories: 830kcalCarbohydrates: 64gProtein: 48gFat: 43gSaturated Fat: 15gCholesterol: 155mgSodium: 1160mgFiber: 6gSugar: 8g