Classic Recipe

Wash and peel (optional) the russet potatoes. Cut into 1/3–1/2-inch thick fries. Rinse cut potatoes in cold water until water runs clear to remove excess starch.

Soak the cut potatoes in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to firm them and remove more starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Fill a heavy-bottomed pot or deep fryer with oil, leaving at least 3 inches headspace. Heat to 325°F (160°C) for the first fry.

Working in batches, fry the potatoes at 325°F (160°C) for 4–5 minutes per batch, until the fries are cooked through but pale and limp (not browned). Use a slotted spoon to transfer to a wire rack or tray lined with paper towels to drain. Let rest 5–10 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes, until golden-brown and crisp. Transfer to a paper towel-lined tray and immediately season with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, tossing gently to distribute.

Make roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Add 3 tbsp all-purpose flour and stir constantly with a whisk or wooden spoon for 1.5–2 minutes, cooking the raw flour taste but not allowing it to brown significantly.

Add liquids

Slowly whisk in 2 cups beef stock until smooth. Then whisk in 1/2 cup whole milk to loosen the gravy and create a slightly creamier texture.

Season and simmer

Stir in 1 tsp Worcestershire sauce, 2 tsp freshly ground black pepper (adjust to taste), and 1/2 tsp salt. Bring the gravy to a gentle simmer, reduce heat to low, and cook, stirring occasionally, until slightly thickened, about 4–6 minutes. Taste and adjust seasoning — add more black pepper for a pronounced peppery kick or additional salt if needed.

If the gravy becomes too thick, whisk in up to 2 tbsp more milk or stock to reach pouring consistency.

Divide the hot fries among 2–3 serving plates or bowls (serves 3).

Scatter the cheese curds (approx. 250 g total) evenly over the fries while they are still hot so the curds begin to soften but retain some chew.

Ladle the hot black pepper gravy over the fries and curds, covering thoroughly so the curds start to melt into the gravy — about 3/4 to 1 cup gravy per serving, adjust as desired.

Finish with an extra grind of black pepper if desired and sprinkle chopped fresh chives for color. Serve immediately so fries stay crisp where uncovered and curds remain slightly squeaky.