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1
To make the fries, cut the potatoes into sticks about 3/8 inch thick.
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2
Rinse with cold water to remove the excess starch, then pat dry with paper towels.
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3
Let them continue to dry while you heat enough rice bran oil to cover the fries in a large, heavy stockpot or tabletop fryer to 325F.
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4
Carefully drop the fries into the pot and fry for 5 minutes.
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5
Remove using a wire basket or slotted spoon, transfer to a paper towellined plate, and let them sit at room temperature for 30 minutes.
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6
To make the gravy, add the onion, shallot, garlic, vinegar, and pepper to a large stockpot and simmer, reducing until the onions are translucent, about 5 minutes.
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7
While the mixture is reducing, make a roux by melting the butter over medium heat in a small saute pan and whisking in the flour until completely dissolved and the roux takes on a pale golden color.
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8
Add the stock to the onion and shallot mixture, bring to a boil, and then whisk in the roux.
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9
Reduce the heat to low and simmer for 30 minutes.
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10
Season with salt to taste.
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11
For the second potato fry, bring the oil up to 375F and fry again until lightly browned and crisp.
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12
To assemble, douse the hot fries in warm gravy and top with the cheese curds.
