3 lbs russet potatoes, washed
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
Cut potatoes into French fries and soak in cold water for 3 hours
Drain potatoes, and place on paper towel to absorb extra moisture
In a large pot, add 1 ½ inches of oil and heat to 325 degrees fahrenheit
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
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.
In a saucepan, heat butter on medium heat, and add flour. Continue to cook, until flour-butter mixture takes on a golden-brown color.
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.
Place fries on a platter, and top with cheese curds, followed by hot gravy.