Jersey Dancin’ Fries Recipe
seasoned house french fries mounded with mozzarella cheese & brown gravy
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Ingredients
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Fries
Brown Gravy
Assembly & Cheese
Method
Fries
- 1
- 2
Soak
Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) in the refrigerator. This firms the potatoes and yields crisp fries.
- 3
Dry
Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry—excess moisture will cause oil splatter and soggy fries.
- 4
Seasoning mix
In a small bowl, combine kosher salt, black pepper, paprika, and garlic powder. Set aside.
- 5
Fry — first cook (blanch)
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches, fry the potatoes for 3–4 minutes until just turning pale golden and tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 6
Rest between fries
Allow the blanched fries to cool for 10–15 minutes. This step can be done ahead; store loosely covered at room temperature while you make the gravy.
- 7
Fry — second cook (crisp)
Increase the oil temperature to 375°F (190°C). Fry the blanched fries again, in batches, for 2–3 minutes until deep golden brown and crisp. Drain on a wire rack or paper towels. Immediately toss the hot fries with the prepared seasoning mix so the spices adhere.
Brown Gravy
- 8
Make a roux
In a medium saucepan over medium heat, melt the unsalted butter. When it foams, add the all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture turns golden brown and smells nutty (this cooks out the raw flour taste).
- 9
Add stock and season
Slowly whisk in the beef stock a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking to incorporate. Add Worcestershire sauce, soy sauce, and freshly ground black pepper. Simmer for 4–6 minutes until the gravy thickens to a pourable but coating consistency. Taste and add salt if needed.
- 10
Keep warm
Keep the gravy warm over the lowest heat, stirring occasionally, or hold in a small slow cooker on warm until assembly.
Assembly & Cheese
- 11
Plate fries
Divide the seasoned fries among 4 serving plates (about 1/2 lb potatoes per serving) or mound on a communal platter.
- 12
Add cheese
Sprinkle about 1/2 cup shredded mozzarella evenly over the hot fries while they are still very warm so the cheese begins to melt.
- 13
Ladle gravy
Generously ladle hot brown gravy over the fries and cheese, covering so that the cheese further melts and becomes gooey. Use approximately 1/4 to 1/3 cup gravy per serving, adjusting to preference.
- 14
Garnish and serve
If desired, sprinkle chopped fresh parsley over each portion for color. Serve immediately while fries are crisp and gravy is hot.