INGREDIENTS
For the gravy
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups Beef or Chicken Bone Broth
- 1 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ¼ teaspoon oregano
- ¼ teaspoon finely ground black pepper
- ½ cup stout beer
- 1 tablespoon corn starch
- 1 tablespoon water
For the fries
- 4 pounds russet potatoes
- 2 quarts peanut oil
- 12 ounces cheese curds
- 2 tablespoons chopped fresh parsley
Tools
- Saucier or saucepan
- French fry cutter (optional)
- Liquid measuring cup
- Digital instant-read meat thermometer
- Mesh skimmer
Directions
Prep ingredients
Combine the chicken and beef bone broth in a liquid measuring cup and set aside. Combine the spices into a small mixing bowl and set aside. Combine the corn starch and the cold water and mix using a fork to create a slurry and set aside.
Prep the potatoes
Wash the potatoes. Cut the potatoes into ½-inch french fries either using a french fry cutter or a knife. If using a knife, cut the potatoes lengthwise into oval discs—½-inch thick—and then stack the discs and cut them every ½-inch to make potatoes that are ½-inch thick on both sides. In a very large mixing bowl, add the potatoes and fill with cold water. Soak the potatoes for at least 30 minutes but up to 3 hours.
Make the gravy
While the potatoes are soaking, take a 2 quart saucier or saucepan and heat over medium-high. Add butter and cook until the butter develops a golden caramel color. Add the flour and stir using a whisk to make a roux. Cook for 2–3 minutes or until the roux is beginning to brown. Slowly pour a small amount of the bone broth, about ¼ cup, into the pan and then whisk until smooth. Repeat this process, alternating between adding ¼ cup liquid and whisking to combine until all of the bone broth has been added. The gravy will be quite thin at this point. Add the spices, stout beer, ketchup, and Worcestershire sauce, and whisk to combine. Leave uncovered and bring to a boil. Reduce heat to medium-low, and simmer for 15–20 minutes or until the gravy is reduced to 2 cups. Add the corn starch slurry and whisk until thickened. Set aside on the lowest heat to keep warm while making the fries.
Dry and fry
Add 2 quarts of peanut oil to a dutch oven and heat on medium-high until the digital instant-read thermometer reads 330º. Using a colander, drain the water from the potatoes. Gently place the potatoes back into the mixing bowl and fill with water, then pour it out through the colander again. Repeat this process a total of 3 times. Finally, lay the potatoes in a single layer over a towel-lined baking sheet and blot to dry. When the oil reaches 330º, gently lower the potatoes in small batches into the oil using a mesh skimmer. Fry for 2–3 minutes. If the potatoes are beginning to brown, remove them from the oil and place them in a single layer on a paper-towel lined baking rack. Once all of the fries are fried once, increase the heat until the temperature of the oil reaches 360º. Add the fries back in small batches again, and fry for another 4–5 minutes or until crispy and golden brown. Remove from the oil and place in a large stainless steel mixing bowl. Salt generously and shake the bowl to evenly distribute.
Assemble and serve
Pour the fries into plates or bowls and top with cheese curds. Ladle over a generous amount of hot gravy. Garnish with parsley and serve immediately.
Notes & tips
👨🏻🍳 If the gravy cools, it may solidify into a jello-like texture. If this happens, do not microwave the gravy. Instead, reheat it on the stovetop over medium-low heat with a tablespoon or two of water, stirring occasionally to remove any lumps.
