Ingredients

Serves 4

　　

FRIES

5 Russet potatoes

　　Rice bran oil, for frying

　　

GRAVY

1 yellow onion, chopped

　　1 small shallot, minced

　　3 cloves garlic, minced

　　3 tablespoons balsamic vinegar

　　1 tablespoon freshly ground black pepper

　　1/4 cup unsalted butter

　　1/4 cup all-purpose flour

　　1 quart chicken stock

　　Salt

　　1 cup cheese curds or queso fresco

　　

Step 1

To make the fries, cut the potatoes into sticks about 3/8 inch thick. Rinse with cold water to remove the excess starch, then pat dry with paper towels. Let them continue to dry while you heat enough rice bran oil to cover the fries in a large, heavy stockpot or tabletop fryer to 325°F. Carefully drop the fries into the pot and fry for 5 minutes. Remove using a wire basket or slotted spoon, transfer to a paper towel–lined plate, and let them sit at room temperature for 30 minutes.

　　

Step 2

To make the gravy, add the onion, shallot, garlic, vinegar, and pepper to a large stockpot and simmer, reducing until the onions are translucent, about 5 minutes.

　　

Step 3

While the mixture is reducing, make a roux by melting the butter over medium heat in a small sauté pan and whisking in the flour until completely dissolved and the roux takes on a pale golden color.

　　

Step 4

Add the stock to the onion and shallot mixture, bring to a boil, and then whisk in the roux. Reduce the heat to low and simmer for 30 minutes. Season with salt to taste.

　　

Step 5

For the second potato fry, bring the oil up to 375°F and fry again until lightly browned and crisp.

　　

Step 6

To assemble, douse the hot fries in warm gravy and top with the cheese curds.

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