- 1cup low sodium chicken broth
- 1 1/2tablespoons cornstarch
- 2 1/2cups low sodium beef broth
- 4tablespoons unsalted butter
- 1/4cup flour
- 1tablespoon ketchup
- 1tablespoon apple cider vinegar
- 1/2teaspoon Worcestershire sauce
- 1tsp EACH dried parsley, granulated beef bouillon
- 1/2tsp EACH dried parsley, paprika, garlic powder, onion powder, salt, pepper
- 1/4tsp EACH dried oregano, dried thyme
FRENCH FRIES & CHEESE
- 4lbs. russet potatoespeeled, washed
- Vegetable oilfor frying
- table salt
- 2cups white cheddar cheese curdsat room temperature
PREP FRENCH FRIES
Slice the potatoes into 1/2-inch thick fries. I like to measure one fry then use it as a guide for the rest. Transfer potatoes to a large bowl of cold water as you cut them. Soak the potatoes in refrigerator for a minimum of 2 hours, preferably overnight. The longer you soak the potatoes, the crispier the French fries.
Transfer potatoes to a strainer and rinse thoroughly with cold water. Scoop up a handful of fries, rinse again, pat dry and transfer to paper towels or a clean dishcloth. Dab them again so they’re as dry as possible. Repeat with all of the fries.
Whisk cornstarch with chicken broth until no lumps remain; set aside.
Melt butter in a medium saucepan over medium heat. Add flour, and cook while stirring for 2 minutes (no less!). Turn heat to low and gradually whisks in beef broth followed by chicken broth (with cornstarch). Add all remaining gravy ingredients and bring to a boil. Reduce to a simmer until thickened (gravy will thicken more upon standing).
Remove from heat and season with salt and pepper to taste – I like ¼ teaspoon EACH more of both. Taste and add more vinegar if you would like a tangier gravy. Set aside.
COOK FRENCH FRIES
Add enough oil to 6 qt (or larger) fry pan or Dutch oven until it reaches 3 inches up the sides (or use a deep fryer). Heat oil to 325 degrees F. Line your adjoining counter or a large baking sheet with a double layer of paper towels (to place potatoes once fried).
Using a spider strainer or slotted spoon, transfer a small batch of potatoes to the oil and fry for about 4-6 minutes or until lightly golden, stirring occasionally. We are cooking the potatoes so they’re soft (you should be able to cut them with the side of the spoon), not frying to crisp up yet. Transfer fries to paper towels and repeat with remaining fries, about 6 batches.
Optional for crispier French fries: Turn off stove and let fries cool for 20 minutes or freeze until ready for the second fry.
Increase the oil temperature to 425 degrees F. Fry the potatoes in batches for a second time until they are crisp and golden-brown, about 3-4 minutes. Transfer French fries back to paper towels and immediately sprinkle and toss with a generous amount of salt.
Reheat the gravy until it is hot (so it will soften the cheese curds). Add a splash of broth if it has become too thick.
Divide French fries between serving plates. Top with cheese curds followed by hot gravy. Make sure the curds are slathered in gravy so they soften. Serve immediately.