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Prep time
1 hour
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Cook time
30 minutes
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Serves
8
Author Notes
Disco Fries are a New Jersey diner classic, and while many spots opt for frozen fries and canned beef gravy, the best versions are made from scratch. This regional classic is like Canadian poutine’s evil American twin, essentially just swapping out the squeaky cheese curds for melty mozzarella, and it is one of those simple dishes that is more than the sum of its parts. Certainly, if you’re in New Jersey, just head on over to your favorite diner. For the rest of us, here’s the recipe. —Noah Tanen
Ingredients
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5 pounds
russet potatoes
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2 quarts
neutral oil
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kosher salt to taste
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16 ounces
low moisture mozzarella cheese, greated
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3 tablespoons
unsalted butter
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3 tablespoons
all-purpose flour
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1 1/2 cups
beef stock
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1/2 teaspoon
paprika
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1.2 teaspoons
garlic powder
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pinch of cayenne pepper
Directions
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For the french fries, begin by peeling the potatoes and slicing into ½ inch planks. Slice again to make ½ inch sticks. Transfer to a bowl or lidded container and cover with cold water. Let soak for at least 30 minutes and up to overnight.
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When ready to fry, add the neutral oil into a large pot and set over medium heat. For the first fry. While it heats to 300°F for the first fry, remove the cut potatoes from the water and pat dry with a kitchen towel. Working in batches, fry the potatoes for 5-6 minutes or until just cooked through and not yet golden brown. Drain on a wire rack.
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Increase the heat to medium-high and allow the oil to reach 375°F. Again, working in batches, add the par-fried potatoes to the hot oil and allow to fry for 3-4 minutes or until golden brown and crispy. Remove to a wire rack to drain and season immediately with salt.
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Once the fries have drained of any excess oil, transfer to a baking sheet and cover with the grated mozzarella cheese. Bake in a preheated 400°F for 5 minutes or until the cheese is completely melted.
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To prepare the gravy, set a small saucepan over medium heat. Add the butter and let it melt before adding the flour. Using a whisk, stir constantly and allow to cook for one minute or until it smells a little like cooked pie crust. Stream in the beef stock, whisking constantly to prevent lumps. Allow to come to a boil and turn the heat down to medium-low. Add the paprika, garlic powder, and cayenne pepper and simmer until slightly thickened, about 2-3 minutes.
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Transfer the cheese-covered fries to a plate and pour over the gravy. Serve immediately.
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