6–8 medium potatoes (I like gold), sliced into matchsticks about 1/4″ thick
Peanut or other frying oil
1 tablespoon olive oil
1 shallot, minced (or equivalent amount of onion)
2 garlic cloves, minced
2 cups chicken stock
2 cups beef stock
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
Salt and pepper
2 cups cheddar cheese curds
Garnish: Scallions, chives, or other fresh herbs, over-medium fried egg
Place cut potatoes into a large bowl and cover with cold water. Allow to sit at least 1 hour (up to 24). Change the water a couple of times if you want them REALLY crispy.
If you don’t have the time to soak them for 24 hours, parcook them: bake for 20 minutes at 400 degrees; cook in water over high heat for 10 minutes (they don’t need to boil); or fry them for 5 minutes at 300 degrees.
After they are parcooked or thoroughly de-starched, line a baking sheet or big plate with two layers of paper towels.
Drain potatoes and dry with paper towels. Heat 1-2 inches of peanut or other frying oil to 400F. Fry the potatoes in batches until golden brown, about 4 minutes. Drain and place on more paper towels; season with a bit of salt and pepper.
Optional: If ultra-crispiness is desired, allow fries to cool before seasoning and fry again.
Heat olive oil in a large pan over medium heat. Saute shallot and garlic until softening, about 3 minutes.
Add butter. When it melts, whisk in flour until browned, about a minute.
Add chicken and beef stock, vinegar, Worcestershire, and pepper. Bring to a boil. Simmer just until gravy starts to reduce; remove from heat. Season with additional salt and pepper to taste.
In each bowl, spread a thin layer of gravy. Add thin layers of fries, cheese curds, and gravy until the bowl is full (or the serving size gets ridiculous). Smother with additional gravy and top with fresh herbs.