Ingredients
- 4 medium russet potatoes washed and cut into 1/4-inch thick fries
- Vegetable oil for frying (enough to fill a deep pot about 2 inches)
- 1 cup low-sodium beef broth
- 1 cup low-sodium chicken broth
- 1/2 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- 5 tablespoons cold water
- Salt and pepper to taste
- 8 ounces white cheddar cheese curds at room temperature
Instructions
- Place the potato slices in a bowl of cold water and soak for 45 minutes to remove excess starch.
- Drain the potatoes and pat them dry with paper towels. Heat vegetable oil in a deep pot or Dutch oven to 325°F. Fry the potatoes in small batches for 5–7 minutes until they are soft but not browned. Remove and place on paper towels to drain.
- Increase the oil temperature to 360°F. Fry the potatoes again in small batches for 2–3 minutes until they become golden and crispy. Drain on paper towels and season lightly with salt.
- In a medium saucepan, combine the beef broth, chicken broth, onion powder, garlic powder, and Worcestershire sauce. Bring to a simmer over medium heat. In a small bowl, dissolve the cornstarch in cold water, then whisk about half of it into the simmering broth.
- Cook for another 2 minutes until the gravy thickens. If necessary, adjust the consistency by adding more slurry until you achieve the desired thickness. Cook 2-3 more minutes. Season with salt and pepper.
- For serving, place the fries on a plate, add the cheese curds, and pour the hot gravy over them.
