Place the rinsed fries in cold water and soak for at least 30 minutes (or up to 4 hours) in the refrigerator. This firms the potatoes and removes more starch for crispier fries.

Dry and toss

Drain the soaked potatoes and pat thoroughly dry with clean kitchen towels or paper towels. If using, toss the dried fries with the cornstarch to coat lightly. Season with kosher salt and black pepper.

First fry (blanch)

Heat vegetable oil in a deep pot or fryer to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and season lightly with additional salt to taste.

Gravy

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk continuously for 2–3 minutes until the mixture turns a light golden color and smells toasty (this cooks out the raw flour taste).

Add stocks

Slowly whisk in the beef and chicken stocks, a little at a time, ensuring the mixture is smooth and lump-free. Bring the mixture to a gentle simmer.

Season and simmer

Stir in the Worcestershire sauce, soy sauce, black pepper, and salt. Simmer gently for 6–8 minutes, stirring occasionally, until the gravy thickens to a pourable but coating consistency. If it becomes too thick, thin with a tablespoon or two of stock or water.

Finish

Taste and adjust seasoning. Keep the gravy warm over the lowest heat setting or hold in a thermos until serving.

Assembly

Place a generous portion of hot fries on each plate or in a serving dish so the fries form a mound.

Scatter the cheese curds evenly over the hot fries while fries are still piping hot so the curds begin to soften.

Ladle hot gravy over the fries and curds, using enough to warm and slightly melt the curds (about 1/2 to 3/4 cup gravy per serving). The curds should become soft and slightly gooey but still retain some chew.

If desired, finish with a sprinkle of chopped parsley and a few drops of hot sauce. Serve immediately.