As the quintessential street food of Amsterdam, there's a frites shop located next to pretty much every coffeeshop in town. And if the one I tried is any indication of standard quality, they are awesome. The golden potatoes are fried once then held warm above the fryers until you order them, whereupon they get fried a second time until crisp.
These are different from French or American-style fries made with starchy, fluffy, Russet potatoes. Instead, they have a creamy, ever-so-slightly waxy interior with a sweeter flavor.
Most places offer at least a dozen sauces beyond the normal ketchup, mustard, mayo, and curry, such as this pickled cucumber and onion relish.
In fact, it works almost equally as well as a pick-me-up the morning afterwards. Very similar to the gyro sandwiches in the States, it's made from either a giant cylindrical forcemeat cooked by rotating in from of an open flame, or by stacking thin slices of meat on a vertical skewer. The meat gets shaved off of the spit as it crisps up.
While lamb and beef are most common in the Netherlands, it's not rare to see chicken, turkey, or pork versions as well.
Goudas that have been aged for several years (labeled Oud or Overjarig) have the dry, crumbly texture of a really good aged cheddar, with the same sort of crunchy crystals of glutamic acid that you find in old Parmigiano. Intensely nutty and creamy with a powerful savory body, aged gouda's one of my favorite cheese in the world, and luckily, widely available at pretty much every bar and café in Amsterdam. Get some.
Who digs this stuff? Could you explain it to me, please?
Apparently, she likes it
Oysters at Nam Kee
Beside standard cheese and pepperoni versions, keep an eye out for shoarma (aka döner kebab) and tandoori pies.