Restaurants›The Rec Room Roundhouse›House Cut Fries Recipe

House Cut Fries Recipe

Inspired by The Rec Room Roundhouse
Time1h 15m
Serves4

WITH BLACK PEPPER GRAVY

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Ingredients

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Fries

Black Pepper Gravy

Method

Fries

1

Prep potatoes

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

2

Soak

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

3

First fry (blanch)

Heat 2 cups of vegetable oil in a heavy pot or deep fryer to 325°F (165°C). Working in batches, fry the potatoes 3–4 minutes until a pale, limp color appears but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

4

Rest

Allow the par-cooked fries to rest for at least 10 minutes (can be held at room temperature while you heat oil for final fry).

5

Final fry

Increase oil temperature to 375°F (190°C). Fry the rested fries in batches for 2–4 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately season with 1 tsp salt and 1 tsp black pepper, tossing gently to coat evenly.

Black Pepper Gravy

6

Make roux

Melt 2 tbs unsalted butter in a medium saucepan over medium heat. Add 2 tbs all-purpose flour and whisk constantly for 1.5–2 minutes until the mixture is bubbly and turns a light golden color — this cooks the raw flour taste.

7

Add stock

Slowly whisk in 2 cups beef stock a little at a time to prevent lumps. Continue whisking until smooth.

8

Simmer and season

Bring the gravy to a gentle simmer and cook, whisking occasionally, for 4–6 minutes until it thickens to a sauce consistency that will coat the back of a spoon. Whisk in 1 tbs milk to loosen slightly if needed. Add 1 tsp Worcestershire sauce, 1 tsp coarsely ground black pepper, and 1 tsp salt. Taste and adjust seasoning with additional salt or pepper to taste.

9

Finish

Reduce heat to low and keep warm, stirring occasionally. If gravy becomes too thick, add up to 2 tbs additional stock or water to reach desired consistency.

10

Serve

Place a portion of hot house-cut fries on a plate or in a serving basket and spoon black pepper gravy over the fries or serve the gravy on the side for dipping.