Disco Fries Recipe

Prepare potatoes

Wash and peel potatoes if desired. Cut into 1/3"–1/2" thick fries. Rinse cut potatoes in cold water until water runs clear to remove surface starch, then dry thoroughly with kitchen towels.

Heat 1 cup vegetable oil in a heavy skillet or deep fryer to 325°F (if you don’t have a thermometer, heat until a small piece of potato sizzles gently). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove to a wire rack or paper towel-lined tray and let rest.

Increase oil temperature to 375°F. Fry the par-cooked fries in batches 2–3 minutes more until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1 tsp black pepper. Keep warm in a low oven (200°F) while you finish other components.

Preheat oven to 325°F (or prepare stove-top braise in a covered Dutch oven). Pat beef pieces dry and season with 1 tsp salt and 1 tsp black pepper.

Heat 1 tbs vegetable oil in a heavy ovenproof pot over medium-high heat. Working in batches if necessary, brown the beef on all sides, 3–4 minutes per side. Transfer browned beef to a plate.

Reduce heat to medium, add the diced onion and cook until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in 1 tbs tomato paste and cook 1 minute to caramelize.

Deglaze the pan with 1 tbs red wine (or 2 tbs beef stock) scraping up browned bits. Return beef to the pot. Add 2 cups beef stock, 1 tsp Worcestershire sauce, thyme and bay leaf. Bring to a gentle simmer.

Cover and transfer to the oven (or reduce to a low simmer on the stovetop). Braise until beef is tender and easily shredded with a fork, about 2 to 2.5 hours. Check once and add a splash of stock if liquid reduces too much.

When beef is tender, remove pot from heat. Transfer beef to a cutting board and shred with forks into bite-sized pieces. Strain and reserve 1 cup of the braising liquid for the gravy. Skim fat from the remaining liquid if desired and return shredded beef to the pot to keep warm.

In a medium saucepan, melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs all-purpose flour to make a roux and cook, whisking constantly, for 1–2 minutes until it smells nutty but not browned.

Slowly whisk in the reserved 1 cup braising liquid and up to 1 cup additional beef stock as needed to reach desired consistency. Bring to a simmer, whisking to remove lumps. Simmer 3–5 minutes until slightly thickened.

Stir in 1 tsp soy sauce if using and adjust seasoning with 1/2–1 tsp salt and 1 tsp black pepper to taste. Keep the gravy warm.

Divide fries onto serving plates or a single platter. Scatter shredded cheddar evenly over the hot fries so it softens/melts; if you prefer fully melted cheese, place the fries under a broiler for 1–2 minutes until cheese is bubbly (watch closely).

Top with generous spoonfuls of shredded braised beef.

Ladle hot gravy over the cheese and beef so it seeps into the fries.

Finish with sliced pickled chiles to taste (start with 1 tbs), and sprinkle chopped parsley if using. Serve immediately.