Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
- 2 pounds (907 g) Russet potatoes, scrubbed
- Salt and pepper
- ½ cup (120 ml) butter, divided
- 2 tablespoons (30 ml) finely minced shallot
- 2 tablespoons (30 ml) flour
- 1 ½ cups (360 ml) chicken stock
- ½ cup (120 ml) beef stock
- 6 ounces (170 g) cremini mushrooms, cut into small wedges
- Peanut oil, for frying
- 14 ounces (400 g) cheese curds, room temperature
- 8 ounces (250 g) Montreal smoked meat, coarsely chopped, warm
- 2-3 green onions, thinly sliced
Method:
- Cut the potatoes into ¾ inch (2 cm) fries. Rinse the fries under cold water for 1-2 minutes to remove excess starch.
- Place the fries in a large pot, add just enough cold water to cover, salt heavily and place over medium-low heat. Allow the water to come to just a bare simmer. Maintain this gentle simmer until the fries are very tender, 15-20 minutes.
- Carefully remove the fries from the water and transfer to a rack set over a rimmed baking sheet. Allow the fries to air dry for 15 minutes.
- Transfer the tray to the freezer for 1 hour.
- Meanwhile, in a medium saucepan over medium heat, melt ¼ cup (60 ml) of the butter. Add the shallots, season with salt and cook until softened, 4-5 minutes.
- Add the flour and stir, until the flour smells toasted and is light brown, 2-3 minutes.
- Whisk in the chicken stock, then the beef stock. Season with pepper. Allow the mixture to come to a simmer and simmer gently until gravy-like in thickness and all the flavors have melded, 20-30 minutes.
- Keep the gravy warm on a back burner. Meanwhile, in a skillet over medium-high heat, melt the remaining butter.
- Add the mushrooms to the butter and allow to cook undisturbed for 10 minutes.
- Season the mushrooms with salt, toss and continue cooking for another 5-6 minutes.
- Transfer the mushrooms to a plate and reserve.
- In a large, heavy-bottomed pot, bring enough oil to deep fry in to 250 F (130 C). Frying in batches if necessary, cook the fries until puffy and slightly colored, 5-10 minutes.
- Transfer the fries to a paper towel-lined baking sheet. (At this point, the fries can be stored in the refrigerator for up to 3 days, or cooled to room temperature and frozen in freezer bags for up to 3 months)
- Heat the oil to 375 F (190 C). Return the fries to the oil and cook until golden brown and crispy, anywhere from 4-10 minutes.
- Transfer the fries to a large bowl and season immediately with salt.
- Divide the fries up into serving bowls. Sprinkle the mushrooms, cheese curds, and smoked meat over and around the fries. Ladle steaming gravy over everything.
- Garnish with green onions and serve immediately.