Ingredients

• 1.2 kg russet potatoes
• 2 L canola oil
• 400 g fresh cheddar cheese curds
• 3 tbsp unsalted butter
• 1 shallot
• 2 cloves garlic
• 4 tbsp all-purpose flour
• 500 ml beef stock
• 250 ml chicken stock
• 1 tsp Worcestershire sauce
• ½ tsp freshly ground black pepper
• to taste salt

Method

1. 01
   Cut the potatoes Cut the potatoes into sticks about one centimetre thick and drop them straight into a large bowl of cold water.
2. 02
   Soak the potatoes Leave the potato sticks soaking in the cold water for thirty minutes to rinse off the surface starch.
3. 03
   Warm the cheese curds Take the cheese curds out of the fridge and leave them on the counter so they reach room temperature by the time the fries are done.
4. 04
   Soften the aromatics Melt the butter in a saucepan over medium heat, add the shallot and garlic, and cook gently for about three minutes until soft.
5. 05
   Brown the roux Sprinkle in the flour and stir constantly for about four minutes until the roux turns a light nutty brown.
6. 06
   Simmer the gravy Slowly whisk in the beef stock and chicken stock, add the Worcestershire sauce and black pepper, and simmer for fifteen minutes until it coats the back of a spoon.
7. 07
   Dry the potatoes Drain the potatoes and pat them completely dry with a clean kitchen towel.
8. 08
   Heat the oil Heat the oil in a deep heavy pot to one hundred sixty degrees Celsius.
9. 09
   Blanch the fries Fry the potatoes in three batches for about six minutes each, until soft right through but still pale, then lift them out onto a rack or paper towels.
10. 10
    Rest the fries Let the blanched fries rest for fifteen minutes while you raise the oil temperature to one hundred ninety degrees Celsius.
11. 11
    Crisp the fries Fry the potatoes again in batches for about four minutes each until deep golden and crisp, then drain and salt them right away.
12. 12
    Assemble and serve Pile the hot fries into bowls, scatter the cheese curds over them, and ladle the very hot gravy on top so the curds just begin to melt. Serve immediately.