Caroline McLoughlin


3 lbs russet potatoes, washed

Canola/vegetable oil


Black pepper

3 tbsp butter

3 tbsp white flour

3 c chicken broth

2 sprigs thyme

2 tbsp soy sauce

½ tbsp white wine vinegar

2 c cheese curds


Step 1:

Cut potatoes into French fries and soak in cold water for 3 hours

Step 2:

Drain potatoes, and place on paper towel to absorb extra moisture

Step 3:

In a large pot, add 1 ½ inches of oil and heat to 325 degrees fahrenheit

Step 4:

Add fries in a small batch to pot, making sure not to crowd. Cook for 2 minutes, and remove with a slotted spoon onto paper towels

Step 5:

Heat oil to 400 degrees fahrenheit, and add fries in small batches back to the pot, frying for 5 minutes until crisp and golden. Drain on paper towels, and season with salt and pepper.

Step 6:

In a saucepan, heat butter on medium heat, and add flour. Continue to cook, until flour-butter mixture takes on a golden-brown color.

Step 7:

Slowly whisk in chicken broth, and add thyme and soy sauce. Bring to a simmer, and cook until gravy has reduced by a third and has thickened nicely.

Step 8:

Place fries on a platter, and top with cheese curds, followed by hot gravy.