Entrée: Canada – French Fries with Cheese Curds and Gravy

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 35 min

Total 1 hr 20 min

Ingredients

3 lb / 1.5 kg russet potatoes, scrubbed and peeled if desired
Neutral oil for frying (enough to fill pot 2–3 inches / 5–7.5 cm deep)
1 to 1 1 / 2 tsp kosher salt, plus more to taste
4 tbsp (56 g) unsalted butter
4 tbsp (32 g) all-purpose flour
2 cups (480 ml) low-sodium beef stock (or a mix of beef and chicken stock)
1 tsp Worcestershire sauce (or soy sauce)
1 / 2 tsp freshly ground black pepper
1 / 2 tsp apple cider vinegar or malt vinegar
Fine salt, to taste
12 oz / 340 g fresh white cheddar cheese curds, room temperature

Instructions

Prep the potatoes: Cut potatoes into 8–10 mm (3/8-inch) batons. Rinse under cold water until it runs clear, then soak in cold water 30–60 minutes to remove excess starch. Drain and dry thoroughly with towels.
First fry (blanch): Heat oil to 165°C/325°F in a deep, heavy pot. Working in batches, fry potatoes 4–5 minutes until tender and pale with no browning. Drain on a wire rack or paper towels. Let cool at least 20 minutes (or chill 15 minutes) to set.
Make the gravy: In a saucepan over medium heat, melt butter. Whisk in flour and cook, stirring, 3–5 minutes until the roux is blond to light brown and smells nutty. Gradually whisk in stock to avoid lumps. Bring to a gentle simmer and cook 5–8 minutes, stirring, until thick enough to coat the back of a spoon. Stir in Worcestershire, pepper, and vinegar. Taste and season with salt as needed. Keep warm on low.
Second fry (crisp): Raise oil to 190°C/375°F. Fry the potatoes in batches 2–4 minutes until deep golden and very crisp. Drain on a rack and immediately season with kosher salt.
Assemble: Pile hot fries into warm bowls. Scatter cheese curds over the fries. Ladle on plenty of hot gravy so the curds soften but retain some squeak. Serve immediately.