Appetizer: United States – New Jersey – New Jersey Disco Fries

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) russet potatoes, scrubbed and cut into 3/4-inch (2 cm) thick fries
- about 2 qt (1.9 L) vegetable oil for frying
- 1 tsp (5 g) kosher salt, plus more to taste
- 8 oz (225 g) low-moisture mozzarella, shredded
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) low-sodium beef broth
- 1/4 cup (60 ml) whole milk
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (1.5 g) onion powder
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 scallions, thinly sliced (optional, for garnish)

Instructions

Short Description:
Crisp diner-style French fries piled high, covered with shredded mozzarella and bathed in a hot, savory brown gravy. A New Jersey comfort-food classic distinct from Canadian poutine by its use of mozzarella instead of cheese curds.

Regional Notes:
This New Jersey variation uses low-moisture mozzarella and a beef-based brown gravy, reflecting diner traditions in the state where disco fries are a late-night staple. Unlike Canadian poutine, the cheese is shredded mozzarella (which melts into strings) rather than fresh cheese curds.

1. Cut and soak: Rinse cut fries under cold water until water runs clear, then soak in cold water for 30 minutes to remove excess starch. Drain and pat completely dry with towels.
2. First fry (blanch): Heat oil in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in small batches until cooked through but not browned, about 3–4 minutes per batch. Remove to a wire rack or paper towels and let cool; sprinkle lightly with 1 tsp (5 g) kosher salt.
3. Second fry (crisp): Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, 2–3 minutes. Drain on a rack or paper towels and season to taste with additional salt.
4. Make the gravy: While the fries finish, melt 2 tbsp (28 g) butter in a small saucepan over medium heat. Whisk in 2 tbsp (16 g) flour and cook, stirring constantly, until the roux is fragrant and light brown, about 1–2 minutes. Gradually whisk in 1 1/2 cups (360 ml) beef broth until smooth. Add 1/4 cup (60 ml) milk, 1 tsp (5 ml) Worcestershire sauce, 1/2 tsp (1.5 g) onion powder, and 1/4 tsp (1 g) black pepper. Simmer, whisking occasionally, until thickened to a gravy consistency, about 3–5 minutes. Taste and adjust salt and pepper.
5. Assemble and melt: Pile hot fries on a large platter or divide among 4 serving plates. Sprinkle shredded mozzarella evenly over the fries, then ladle the hot brown gravy over the top so the cheese melts into strands.
6. Garnish and serve: Sprinkle sliced scallions over the finished disco fries if using, and serve immediately so fries remain crisp and cheese stays melty.