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Ingredients
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Fries
Gravy
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into long strips, about 1/4 inch thick.
- 2
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 3
Dry the Potatoes
Drain and pat the potatoes dry with paper towels to ensure they fry up crispy.
- 4
Heat the Oil
In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Potatoes
Carefully add the dried potato strips to the hot oil in batches. Fry for about 5-7 minutes or until golden brown and crispy, stirring occasionally.
- 6
Drain and Season
Remove the fries from the oil and drain on paper towels. While still hot, sprinkle with salt to taste.
Gravy
- 7
Melt the Butter
In a large saucepan over medium heat, melt the unsalted butter until bubbly.
- 8
Make the Roux
Add the all-purpose flour to the melted butter, whisking continuously for about 2-3 minutes until it turns a light golden color.
- 9
Add the Broth
Gradually whisk in the beef broth, ensuring there are no lumps. Continue to whisk until the mixture thickens.
- 10
Season the Gravy
Stir in the soy sauce, black pepper, garlic powder, onion powder, and salt. Let the gravy simmer for about 5 minutes on low heat.
- 11
Serve
Remove from heat and serve the hot gravy over the crispy fries.