Name: Brick 29s B29 Fries Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Swiss
Ingredients: 2 cups russet potatoes (skin on), medium; 2 tbs olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cups Gruyère cheese, grated; 0.5 cups Emmental or Swiss cheese, grated; 0.5 cups dry white wine; 1 each garlic clove (halved); 1 tsp cornstarch; 1 tbs cold water; 0.5 tsp fresh lemon juice; 0.125 tsp ground nutmeg; 0.25 tsp salt; 1 tsp fresh garlic, finely minced; 3 tbs scallions (green onions), thinly sliced; 1 tbs unsalted butter, melted; 1 tbs fresh parsley, chopped (optional); 0.5 tsp coarse sea salt or flaky salt; 0.25 tsp cracked black pepper

Method

Potatoes

prep and par-cook

Preheat oven to 425°F (220°C). Wash and scrub potatoes thoroughly; leave skins on. Cut potatoes into 1/3–1/2 inch thick fries (batonnet). Place cut potatoes in a bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and dry completely on kitchen towels.

season and roast

Toss dried potato pieces with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated. Arrange in a single layer on a rimmed baking sheet lined with parchment (do not overcrowd). Roast on the middle rack 20 minutes, flip fries, then roast another 15–20 minutes until golden and crisp at edges (total 35–40 minutes). For extra crispness, finish under broiler 1–2 minutes watching closely.

Swiss fondue sauce

prep cheese mixture

While potatoes roast, grate Gruyère and Emmental and toss with 1 tsp cornstarch to help bind the sauce. Set aside.

infuse and melt

Place a small heavy saucepan over medium-low heat and rub the inside with the cut side of the halved garlic clove, then discard the clove. Pour 1/2 cup dry white wine into the pan and warm until steaming but not boiling. Gradually add the grated cheeses in small handfuls, stirring constantly with a wooden spoon in a figure-eight motion until melted and smooth. Maintain low heat to prevent graininess.

finish sauce

Mix 1 tbs cold water with the cornstarch (if any remains) to make a slurry and whisk into the cheese if needed to loosen. Stir in 1/2 tsp lemon juice, 1/8 tsp ground nutmeg and 1/4 tsp salt. Keep sauce warm on the lowest heat setting, stirring occasionally. If sauce becomes too thick, add a splash of warm wine or water to reach a pourable consistency.

Garlic scallion topping

combine toppings

In a small bowl combine 1 tsp finely minced fresh garlic with 1 tbs melted butter and 3 tbs thinly sliced scallions (reserve some scallion for garnish if desired). Stir in 1 tbs chopped parsley if using. This mixture will be spooned over fries just before serving.

Plating & finishing

When fries are crisp and golden, transfer them to a serving platter or individual plates. Spoon warm Swiss fondue over the fries — either drizzle lightly or coat selected portions, depending on preference.

Immediately drizzle the garlic–scallion butter over the sauced fries, or toss gently so the flavors coat evenly. Sprinkle 1/2 tsp coarse sea salt and 1/4 tsp cracked black pepper over the top. Garnish with additional sliced scallions if desired and serve hot.