Tavern Fries Recipe
Thick-cut fries topped with crispy fried cheese curds, brown gravy, parm and parsley
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Ingredients
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Fries
Fried Cheese Curds
Brown Gravy
Finish & Garnish
Method
Fries
Prep potatoes
Wash and peel the russet potatoes if desired. Cut into thick fries about 1/2" to 3/4" wide so they hold up under toppings. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.
Par-cook and dry
After soaking, drain and rinse fries, then pat completely dry with kitchen towels. Toss the dried fries with cornstarch (if using) to lightly coat, then season with 1 tsp kosher salt and 1 tsp black pepper.
Fry in two stages
Heat 3 to 4 cups neutral oil in a heavy-bottomed pot or Dutch oven to 325°F (162°C). Fry the fries in batches (do not overcrowd) for 4–5 minutes until just beginning to turn opaque and slightly tender but not brown. Remove to a wire rack lined with paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for 2–3 minutes, until golden brown and crisp. Drain on paper towels and season lightly with a pinch more salt while hot.
Fried Cheese Curds
Make batter
In a bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk in the beaten eggs and 1 cup cold water or beer until a smooth, thick batter forms. It should cling to the curds but still be pourable; adjust with a tablespoon of water or flour if needed.
Coat and fry
Heat oil (same fryer) to 375°F (190°C). Pat cheese curds dry. Working in small batches, dip each curd into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until batter is deep golden and crisp, about 1.5–2 minutes. Remove with a slotted spoon to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) if making ahead.
Brown Gravy
Make roux
In a small saucepan melt 3 tbsp unsalted butter over medium heat. Add 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture turns a light golden brown and loses its raw flour smell.
Finish gravy
Slowly whisk in 2 cups beef stock, ensuring no lumps form. Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp black pepper and 1/2 tsp salt. Simmer gently for 3–5 minutes until thickened to a gravy consistency. Taste and adjust seasoning. Keep warm until ready to assemble.
Finish & Assemble
Assemble tavern fries
Place a mound of hot fries on a large serving platter or individual plates. Scatter the crispy fried cheese curds evenly over the fries.
Top with gravy and garnish
Ladle warm brown gravy generously over the fries and cheese curds so the cheese begins to soften. Sprinkle 1/4 cup grated Parmesan evenly across the top, then finish with 2 tbsp chopped fresh parsley for color and brightness. Serve immediately while fries are crisp and cheese curds are warm.