Disco Fries
Disco Fries
Ingredients:
3 Tbsp Bob’s Red Mill Gluten Free All Purpose Flour
4 Tbsp salted butter
3 cups beef broth
4 russet potatoes
1 minced shallot
1-2 quarts oil for frying, your preference
2-3 cups shredded mozzarella cheese
1 tsp kosher salt
½ tsp black pepper
Begin by carefully slicing cleaned russet potatoes into thin strips, leaving the skin on. Immediately plunge them in cold water; this will prevent them from browning and will also remove any residual starch. After 30 minutes, drain the potatoes and pat them completely dry with paper towels.
In a large skillet (cast iron recommended), melt down 3 tablespoons of butter. Add the minced shallot and cook over medium heat until aromatic and slightly golden. Whisk in our Bob’s Red Mill Gluten Free All Purpose Flour to create a roux, and cook for 2-3 minutes until browned. Gradually begin to whisk in the beef broth, stirring constantly until the broth is fully incorporated and gravy is thickened. Add the last tablespoon of butter to the gravy to give it a silky finish. Season with the kosher salt and pepper, and reserve.
In a large pot, heat the frying oil to 350F. In batches, add the dried potatoes to the oil and cook 3-4 minutes to par cook. Lay them on a wire rack, and continue until all the potatoes have finished their first round of frying. Allow the oil to reach 350F again, and then fry the potatoes in batches for an additional 2-3 minutes until golden brown and crispy. Immediately season with kosher salt and rest on the wire rack until you’re ready to assemble.
Set your oven to Broil. On a large sheet tray, dump the fries into a single layer. Smother them in the warm gravy, and then top with the mozzarella cheese. Season with kosher salt to taste if desired, and then broil on high for 3-5 minutes until the cheese is melted and bubbling. Serve hot and enjoy! Jersey Strong!
