Print
Ingredients
Scale
- 3 lb russet potatoes
- 1 tablespoon olive oil (or 4 cups canola oil for frying)
- ¼ teaspoon sea salt
- 8 ounces cheese curds
- Optional: minced parsley for serving
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups beef bone broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Better Than Bouillon beef base
- 1–2 tablespoons soy sauce
Instructions
- Wash and cut the potatoes into fry-like batons, soak in cold water for 30 minutes.
- Melt butter in a pot, whisk in flour, then add seasonings and broth, allowing it to thicken.
- Preheat oven to 425°F, coat potatoes with oil and salt, then bake for 30-35 minutes.
- Heat canola oil to 350°F, fry the potatoes twice until golden and crispy.
- Assemble by layering fries, cheese curds, and gravy in a serving bowl.
Notes
Use high-starch russet potatoes for best texture.
Soak and dry the potatoes well for better crispiness.
Add broth to adjust gravy consistency if needed.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Canadian
Nutrition
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 12
- Cholesterol: 45