INGREDIENTS
2 lbs. russet potatoes, cut into ¼-inch sticks
6 cups peanut oil, for frying
2 Tbsp. unsalted butter
3 Tbsp. flour
2 cups mushroom broth
2 Tbsp. half-and-half
1 tsp. kosher salt
Freshly ground black pepper to taste
3 oz. fresh cheese curds (or shredded fontina) at room temperature*
2 Tbsp. chopped chives
PREPARATION
• Place the potatoes in a large, nonreactive bowl and cover with cold water. Refrigerate at least 2 hours or overnight.
• Drain the potatoes and blot with paper towels until completely dry. Line a rimmed baking sheet with paper towels and set aside.
• Add the peanut oil to a Dutch oven. Over medium heat, warm the oil to 300 degrees. Using long-handled tongs and working in batches, carefully add the potatoes to the hot oil and fry until the potatoes are soft but still white, 2 to 3 minutes. Remove the fries from the oil and drain on the baking sheet.
• Increase the oil temperature to 400 degrees and repeat the frying process, this time cooking the fries until they are golden brown and crispy, 2 to 3 minutes. Line the baking sheet with clean paper towels. Remove the fries from the oil and drain on the baking sheet. Set the fries aside and keep warm.
• Melt the butter in a large skillet over medium heat. Whisk in the flour. Cook and stir the mixture until the flour browns lightly, about 2 minutes. Increase the heat to medium-high and gradually whisk in the mushroom broth. Bring the gravy to a boil, then reduce the heat to medium. Simmer, stirring occasionally, until the gravy is thick and no lumps remain, about 5 minutes. Turn off the heat and whisk in the half-and-half. Add the salt and pepper. Taste and adjust seasoning.
• To serve: Place the fries in a large bowl. Sprinkle with the cheese curds, top with the hot gravy and garnish with chives.
* Marcoot Jersey Creamery cheese curds are available at Dierbergs, various locations, dierbergs.com.
This article appears in September 2015.