Ingredients

3 large sweet potatoes

2 tablespoons unsalted butter

2 tablespoons flour

2 large shallots, sliced

1 ½ tablespoons extra virgin olive oil

Pinch of sea salt and freshly cracked black pepper

2 cups organic beef stock

handful parsley, minced

pinch of thyme

pinch of brown sugar

1 litre peanut oil

1 cup cheese curds

Directions

1. Push potatoes through a french fry cutter or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.

2. Heat a pan on medium, melt butter then add flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove from the heat.

3. In another pan, lightly sauté shallots in olive oil over medium heat for about 1 minute. Add sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar and bring to a simmer.

4. Whisk in the roux and let reduce on medium low for 15 minutes. Stir in fresh, minced parsley.

5. Strain chilled sweet potato fries and dry them in a salad spinner. It is important the fries be thoroughly dried before cooking.

6. Heat peanut oil in a heavy pot on medium-high until oil thermometer reaches 375 degrees F. Fry the potatoes in small batches for 5 minutes, then lay them on a wire rack to drain.

7. Place the fries on a plate, top with cheese curds and smother with gravy.

See more: Canada Day, Cheese, Fry, North American, Side, Snack

comments powered by Disqus