Disco Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired (peel optional). Cut each potato into 1/3- to 1/2-inch thick sticks for classic fry shape. Rinse the cut fries under cold water until the water runs clear to remove excess starch, then dry thoroughly on clean kitchen towels or paper towels.

Par-cook (optional but recommended)

To get crisp centers, place the cut and dried fries in a large pot of cold water and bring to a gentle simmer for 3–4 minutes. Drain and pat completely dry. Alternatively, soak in cold water for 30 minutes, then drain and dry.

Heat oil

In a heavy, deep skillet or Dutch oven, pour enough vegetable oil to reach about 2 inches deep (about 3 cups). Heat over medium-high until oil reaches 325°F (160°C) for the first fry. If you don't have a thermometer, test with a small piece of potato; it should produce small bubbles but not vigorous sizzling.

First fry

Working in batches so you don't overcrowd the pan, fry the potatoes at 325°F for 3–4 minutes until they are pale and just beginning to turn tender but not brown. Remove with a slotted spoon to a wire rack or paper towel-lined baking sheet to drain and cool.

Increase heat and crisp

Raise oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–4 minutes until golden brown and crispy. Drain on a rack or paper towels, immediately season with kosher salt and black pepper while still hot.

Make roux

In a medium saucepan, melt the 2 tablespoons unsalted butter over medium heat. Add the 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture bubbles and turns a pale golden color (this cooks the flour taste).

Finish gravy

Slowly pour in the 1 1/2 cups beef stock while whisking to avoid lumps. Bring the mixture to a gentle simmer and cook, stirring, until thickened, about 3–5 minutes. Stir in Worcestershire sauce, soy sauce, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust seasoning; if too thick, add up to 2 tablespoons more stock or water to reach pourable gravy consistency.

Preheat oven to 375°F (190°C). Arrange the hot fries in an ovenproof dish or on a baking sheet with a rim, spreading them into an even layer.

Scatter the shredded cheddar and mozzarella evenly over the fries while they are hot so the cheese begins to melt.

Ladle the hot gravy over the fries and cheese, covering the fries but not drowning them — use as much gravy as you like (start with 1/2 to 3/4 cup and add more to taste).

Place the dish in the oven for 4–6 minutes, or under a broiler for 1–2 minutes, until the cheese is melted and bubbly. Watch carefully under broiler to prevent burning.

Remove from oven, sprinkle with chopped scallions and pickled jalapeños if using. Serve immediately while hot and gooey.