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Northern Vermont-Style Gravy Fries




Source of Recipe


Connecticut Culinary Institute


List of Ingredients




# 4 each Idaho Russet potatoes -- peeled, or if skin desired, just washed
# Vegetable oil for deep frying
# Salt to taste (preferably fine sea salt or iodized, not coarse kosher)
# 1 Gravy recipe (see below)

Recipe



Cut potatoes into sticks about ¼" wide, ¼" thick and 2-3" long. (a mandoline is a great way to consistently and easily cut sticks). Place cut potatoes into a bowl, and cover with cold water. Agitate the potatoes, pour out the water, repeat two more times. This removes excess starch. Now, cover the potatoes with ice water and let sit in your refrigerator for an hour. (This promotes crispiness)

Heat vegetable oil in large wide pan (not more than halfway up sides of pot) to 300° F. Drain cut potatoes and pat dry with paper towels very well to avoid spattering when fried. Place potatoes into fry basket and gently lower into the hot oil. Cook for 5-8 minutes, depending on their size, just to cook the potatoes and very lightly brown. Drain on paper towels or paper bag. This step is just to cook the potatoes, not brown and crisp them. These potatoes can be held in the refrigerator or laid out in a single layer on a cookie sheet and frozen. The fries can then be fried when needed

When ready to serve, heat the oil up to 375° F. Fry the precooked potatoes in small batches for about 2 minutes or until golden and crispy. Drain on paper towels or paper bag, season to taste with salt, and serve immediately with the gravy (recipe below).

For Gravy: In a small saucepan heat 2 Tbsp. of vegetable oil or butter until melted and hot. Add 3 Tbsp. of all-purpose flour, stir until smooth and cook over medium heat while stirring for about 2 minutes or until a golden color. Remove from heat and reserve.

In a separate heavy-bottom saucepot heat 2 cups of chicken broth until boiling. Using a whisk, add about ¼ of the oil and flour roux at a time, rapidly whisking until it is totally dissolved. Allow the sauce to come to a boil between each addition of roux.

When all the roux is added and is smooth, let sauce simmer until your desired thickness is reached. Season to taste with salt and black pepper. Serve hot with your fries, either pouring over a plate of fries or in a separate cup for dipping.