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1
Slice the potatoes lengthwise, about 1/4 inch thick.
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2
Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter).
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3
Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries.
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4
Drain well and pat dry or spin dry in a salad spinner.
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5
Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat.
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6
Add the shallot and garlic and saute until translucent, about 3 minutes.
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7
Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
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8
Meanwhile, in a separate saucepan, melt the butter over medium-high heat.
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9
Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes.
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10
Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes.
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11
Season the gravy with salt and pepper and keep warm.
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12
Line a baking sheet with a double layer of paper towels.
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13
Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer).
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14
Fry the potatoes in small batches until whitish yellow, about 8 minutes.
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15
Remove with a strainer and drain on the paper towels.
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16
Bring the oil temperature to 375 degrees F over high heat.
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17
Fry the potatoes in batches again until golden brown, 6 to 8 minutes.
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18
Drain on fresh paper towels.
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19
Salt and pepper the fries while hot.
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20
Strain the gravy.
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21
Put the fries in shallow dishes; top with the cheese curds and gravy.
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22
Photograph by Raymond Hom
