Directions
Make the gravy.
1. Melt butter in a saucepan over medium heat.
2. Whisk in the flour to make a roux.
3. Cook for a couple minutes (or until the roux is a light brown).
4. Add the stock and stir until thick.
5. Season with salt and pepper. Reserve until ready to use.
Make the fries.
1. Slice potatoes into large wedges or sticks.
2. Place in water and soak for 30 minutes.
3. Drain well and pat dry.
4. Heat 3/4 inch of oil in a heavy cast iron skillet until it reaches 325°F.
5. Fry potatoes in batches until very lightly browned.
6. Remove and drain on paper towel.
7. Heat oil until it reaches 375°F.
8. Refry potatoes until golden brown and crisp.
9. Drain on a rack and sprinkle with salt.
To serve, reheat the gravy. Top warm fries with cheese curds and gravy. To add an extra flair, top with crisp bacon, sprinkled blue cheese and fresh chives.