Disco Fries Recipe

Prep potatoes

Cut the scrubbed russet potatoes into 1/3"–1/2" thick fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Optional toss with cornstarch

If you prefer extra-crisp fries, toss the dried fries with 1 tablespoon cornstarch until evenly coated. This step is optional but recommended for a crisper exterior.

Fry - first blanch

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (about medium heat). Working in batches, fry the potatoes for 3–4 minutes until just cooked through and pale golden (not crisp). Remove with a slotted spoon and drain on a rack or paper towels.

Fry - second crisp

Increase oil temperature to 375°F. Fry the blanched fries again in batches for 2–3 minutes until golden-brown and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper. Keep warm in a low oven (200°F) on a rack while finishing other components.

Melt 2 tbs unsalted butter in a medium saucepan over medium heat. Add the minced shallot and sauté 2–3 minutes until softened and translucent but not browned.

Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Carefully add 1/4 cup Baileys Irish Cream to deglaze, stirring to combine and reduce for 1–2 minutes to cook off some alcohol and concentrate flavor.

Stir in 1/2 cup beef demi-glace, 1/4 cup low-sodium beef stock, 1/2 tsp Worcestershire sauce, and 1/4 tsp freshly ground black pepper. Simmer gently for 4–6 minutes until slightly thickened and glossy. Taste and adjust seasoning with up to 1/4 tsp kosher salt if needed. Keep warm on very low heat; the sauce should coat the back of a spoon.

Preheat broiler to high (or prepare a salamander). Arrange the hot fries on an oven-safe platter or shallow pan in a single layer, leaving some gaps so the cheese melts evenly.

Evenly sprinkle 1 1/2 cups shredded smoked mozzarella over the fries so most fries get cheese coverage.

Place under the broiler for 1–2 minutes, watching closely, until the smoked mozzarella is melted and starting to bubble and lightly brown in spots. Alternatively, use a kitchen torch to melt and brown the cheese.

Remove the cheesy fries from the oven. Spoon 3–4 tbs (about 45–60 ml) warm Baileys demi-glaze over the top in a thin stream so it glazes the cheese and fries without making them soggy. Serve immediately.

Garnish with chopped parsley and optional sliced chives. Serve hot.

Preheat oven to 325°F. Season 1 lb short ribs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbs olive oil in a heavy ovenproof pot over medium-high heat. Sear short ribs on all sides until well browned, 3–4 minutes per side. Remove and set aside.

Add chopped onion, carrot and celery to the pot and sauté 4–5 minutes until softened. Stir in 1 tsp tomato paste and cook 1 minute.

Deglaze the pot with 1/2 cup red wine, scraping up browned bits. Reduce wine by half (2–3 minutes), then add 1 cup beef stock and 1 tsp fresh thyme. Return short ribs to the pot; bring to a simmer.

Cover and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, until meat is fork-tender. Remove ribs and shred the meat, discarding excess fat and any bones. Skim and reduce the braising liquid on the stove to a spoon-coating consistency (3–6 minutes) and toss shredded short rib with a small amount of the reduced jus to keep moist.

To assemble with fries: mound a generous portion (about 4 oz) of shredded short rib atop the melted mozzarella fries, then drizzle an additional 1–2 tbs Baileys demi-glaze over the meat before garnishing.