Crispy double-fried fries smothered in rich gravy and squeaky melting cheese curds.
14 steps, about 50 minutes start to finish.
Cut potatoes into fry shapes, leaving skin on. Soak in water for at least 1 hour to remove starch. Drain and pat dry.
For the gravy: Melt butter in a saucepan over medium heat. Whisk in flour to make a roux.
Gradually add the beef broth and chicken broth mixture, whisking constantly.
Add the Lipton onion and beef soup mix packet and stir to combine.
Bring to a boil, then reduce to a simmer.
Mix cornstarch with cold water to make a slurry. Add about half to the gravy, whisking.
Let simmer for a minute. If you want thicker gravy, add more of the cornstarch slurry.
Keep gravy warm on low heat.
For the fries (double-fry method): Heat oil to 300 degrees F. Fry potatoes in batches for 5-8 minutes. Do not let them brown - just cook through.
Remove fries to a sheet pan lined with paper towels. Let rest.
Increase oil temperature to 375 degrees F. Return fries to the oil and fry until golden and crispy, just a couple of minutes.
Remove and lightly season with salt.
To assemble: Place hot fries in a bowl. Add cheese curds (at room temperature). Ladle hot gravy over the top.
Finish with freshly ground black pepper. Serve immediately.
“The double fry is what gets the fries crisp enough to stand up under gravy: cook them through at the lower heat first, rest them, then blast them hot to finish. Assemble and serve right away so the fries stay hot and the curds go soft and squeaky without fully melting.”
