Go Back
–+ servings
Dutch kapsalon layered with fries, chicken, Gouda, salad, garlic sauce, and sambal.

Dutch Kapsalon

No ratings yet
Rotterdam-style loaded fries with spiced chicken, melted Gouda, fresh salad, garlic sauce, and sambal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Dutch
Calories: 830
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large rimmed baking sheet
  • Large skillet
  • Four small ovenproof trays or one baking dish
  • Mixing bowl
  • Broiler

Method
 

Bake the Fries:
  1. Heat the oven to 450 F (230 C). Toss the potatoes with 2 tablespoons oil and half the salt. Spread on a baking sheet.
  2. Bake for 30 to 40 minutes, turning once, until browned and crisp at the edges.
Cook the Chicken:
  1. 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.
  2. Mix the yogurt, mayonnaise, garlic, and lemon juice for the garlic sauce.
Assemble:
  1. Divide fries among ovenproof trays, add chicken, and cover with Gouda. Broil for 2 to 4 minutes until the cheese melts.
  2. Top with lettuce, tomato, and cucumber. Drizzle with garlic sauce and sambal and serve at once.

Nutrition

Calories: 830kcalCarbohydrates: 64gProtein: 48gFat: 43gSaturated Fat: 15gCholesterol: 155mgSodium: 1160mgFiber: 6gSugar: 8g

Notes

  • Keep the broiler-safe trays at least 6 inches from the heat source.
  • Chicken should reach 165 F (74 C).