Categories: Fries
Ingredients
- 2 containers beef demi-glace
- 2 bay leaves
- 2 tsp apple cider vinegar
- 2 tbsp. cold butter, cut into 1/2-inch pieces
- 2 tsp green peppercorns, coarsely chopped
- 1 bag frozen peas
- Peanut oil, for frying
- 6 large russet potatoes, cut into 1/3-inch strips
- 12 oz. cheese curds, broken into small nuggets, at room temp
- Thanksgiving leftovers (such as turkey, carrots and Brussels sprouts), cut into bite-size pieces
- 2 tbsp. chopped fresh chives
Directions
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In a 2-cup liquid measuring cup, add the demi-glace and enough water to measure 2 cups. In a small saucepan, simmer the demi-glace, bay leaves and vinegar over medium-high heat, stirring, until the demi-glace dissolves and the gravy thickens slightly, 2 to 3 minutes.
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Remove the gravy from heat. Add the butter. Whisk until the gravy is smooth. Stir in the green peppercorns; season with salt. Remove the bay leaves. Stir in the peas. Cover the gravy and keep warm.
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Set wire racks in 2 rimmed baking sheets. Pour 3 inches of oil into a large pot. Heat the oil over medium-high until a deep-fry thermometer registers 275. Working in batches, fry the potatoes just until tender, about 6 minutes per batch. Using a slotted spoon, transfer the fries to the racks and let cool.
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Increase the oil temp to 350. Working in batches, cook the fries until deep golden brown, 3 to 4 minutes per batch. Transfer to paper towels to drain. Season the fries with salt.
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Pour some of the gravy into a large shallow dish. Top with half the fries, half the cheese curds, half the leftovers, and more gravy. Repeat the layers. Top with chives. Serve immediately.