This Quebecois dish is a trifecta of awesome: thrice cooked truffle fries, rosemary gravy, Beecher's cheese curds and crispy shallots. Serve with cold beer.
This Quebecois dish is a trifecta of awesome: thrice cooked truffle fries, rosemary gravy, Beecher's cheese curds and crispy shallots. Serve with cold beer.—Mary Catherine Tee
large russet potatoes
cup chicken fat or pan drippings from any poultry
cups good chicken stock
tablespoons flour, heaping
cloves garlic, crushed
sprig rosemary + 2 Tbsp. chopped
ounces cheese curds
truffle oil, to taste
salt and black pepper, to taste
shallots, thinly sliced
green onions, thinly sliced
- Peel potatoes. With a large knife, cut potatoes into 4 or 5 pieces length wise and then slice into 1/3 inch sticks.
- Place fries in pot of cold, heavily salted water and turn heat on high. Don't overcook in this step because you don't want your fries to be mushy or fall apart. Rule of thumb: take the fries out once the water shows its first big bubble. Place fries on cookie rack to dry.
- Transfer to paper towel lined plate. Place fries in the refrigerator to dry and to cool.
- Heat half a gallon of vegetable oil on high in a dry, heavy bottom pot. Once the temperature reaches 325 degrees. Remove fries from fridge and add a small batch to the heated oil and cook until a crust forms. You don't want them to turn golden brown, just a crust to form. Since you're working in batches, make sure the temp stays at 325. Return your fries to a cookie rack and place in the fridge again until cool.
- In a separate saucepan, heat chicken stock over medium heat and add rosemary sprig, garlic, and salt.
- While fries are cooling the second time, start your gravy by heating chicken fat or pan drippings over medium heat. Whisk in flour until a paste forms. Add about half a cup of the warm, herby chicken stock and continue to whisk so the flour mixture doesn't clump. Once well mixed, add the remainder of the warm chicken stock, continuing to whisk.
- Add chopped rosemary to the gravy. Simmer until gravy thickens.
- Heat oil to 385. Fry cooled potatoes again until golden brown
- Take fries from pot and place on a paper towel covered pan to absorb the oil. Season generously with salt and even more generously with black pepper. Once fries cool slightly, drizzle with truffle oil.
- Next, toss thinly sliced shallots with a little flour until the shallots are lightly covered. Add to hot oil and fry for about 20 seconds or until the shallots are crispy.
- Layer fries in an oven proof dish and cover with gravy. Then top with cheese curds and crispy shallots. Broil in the oven until cheese curds begin to brown.
- Garnish generously with green onions.
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0