Directions
- 1Scrub the potatoes thoroughly, then slice them into 1cm thick sticks.
- 2Place the cut potatoes in a pot of cold water with a generous pinch of salt and 1 tablespoon of vinegar.
- 3Bring to a boil and cook until the potatoes are just tender but still hold their shape.
- 4Drain the potatoes in a colander, then spread them out on a wire rack with a tray underneath to catch any excess water.
- 5Allow them to air dry for at least 30 minutes.
- 6Heat your oil to 160°C (320°F).
- 7Fry the potatoes in batches until they’re a pale golden colour and the outsides are set.
- 8Remove from the oil, place them back on the wire rack or tray, and let them cool for 35-40 minutes.
- 9In a small saucepan over medium heat, melt the butter.
- 10Stir in the flour and whisk until the flour is fully absorbed.
- 11Gradually add the beef stock, whisking continuously to avoid lumps.
- 12Bring the gravy to a simmer and cook until it thickens to your desired consistency. Season with salt to taste.
- 13Heat the oil to 180°C (350°F).
- 14Fry the chips again for 7-10 minutes, or until they are golden brown and crispy.
- 15Remove from the oil, drain briefly, and season with salt.
- 16Pile the hot fries onto a serving plate, top with cheese curds, and pour the warm gravy over everything.
- 17Serve immediately and enjoy!
Ingredients
- 6 large russet potatoes
- 1 tbsp vinegar
- 50 g unsalted butter
- 50 g flour
- 300 ml beef stock
- 200 g cheese curds
- 0 salt
- 0 oil
Equipment
knifebowlpotcolanderwire rackbaking traysmall saucepanwhisk
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