Jäger Fries Recipe

Prep and soak

Cut the scrubbed russet potatoes into 1/4- to 1/2-inch thick hand-cut fries. Place fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crispier fries.

Dry fries

After soaking, drain and spread fries on a clean kitchen towel or paper towels. Pat completely dry. Toss with kosher salt and black pepper just before frying.

Fry (first fry)

Heat 2 cups of vegetable oil in a heavy pot or deep fryer to about 325°F (163°C). Working in batches, fry the potatoes 3–4 minutes until cooked through but not browned (they should be pale and slightly tender). Remove to a wire rack lined baking sheet to drain.

Fry (second fry)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden brown and crisp. Drain on paper towels or a rack and immediately season lightly with additional salt to taste. Keep warm in a 200°F (95°C) oven while preparing toppings.

While fries are soaking or during first fry, heat butter and olive oil in a medium skillet over medium-low heat. Add the sliced onion, sprinkle with sugar and salt, and stir to coat. Cook slowly, stirring occasionally, 25–35 minutes until onions are deeply golden and sweet; reduce heat if they start to brown too quickly. Remove from heat and set aside. You can keep them warm or reheat briefly before assembling.

In a saucepan over medium heat, melt the 2 tbsp butter. Add the diced shallot and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Add the sliced cremini mushrooms and cook 6–8 minutes until they release their moisture and start to brown.

Stir in the 2 tbsp flour and cook 1–2 minutes, stirring, to remove raw flour taste and create a roux.

Whisk in the beef stock gradually to avoid lumps, then add the red wine (if using), Worcestershire sauce, Dijon mustard, and thyme. Bring to a gentle simmer and cook 6–8 minutes until slightly thickened.

Season the gravy with salt and black pepper to taste. Stir in the heavy cream if you want a richer, silkier gravy, then keep warm on low heat until assembly. If the gravy becomes too thick, thin with a splash of stock.

Divide the hot fries onto 4 plates or one large platter. Evenly sprinkle the shredded Pepper Jack cheese over the fries while they are hot so it softens and begins to melt.

Ladle the warm Haus Jäger gravy and mushroom mixture over the cheese-covered fries, covering evenly.

Top with generous spoonfuls of caramelized onions. Garnish with chopped fresh parsley and pickled jalapeños if using. Serve immediately so fries remain crisp under the gravy.