Never heard of Newfoundland Fries? We’re not surprised. Similar to poutine, this gravy-smothered dish is Newfoundland‘s best kept secret. Crispy fries are covered in a dressing or stuffing flavoured with savoury spice, and topped off with a rich beef gravy. The result is a delicious cross between Thanksgiving dinner and your favourite late-night snack.
Place potatoes in a large bowl filled with cold water. Let sit, refrigerated, for at least 1 hour. Drain and let dry on a baking sheet.
Add enough oil (about 7 cups) into a large, heavy-bottomed pot until it reaches 4 inches up the sides. Heat oil over medium heat until temperature reaches 300°F.
Blanch fries in 2 batches for 5 minutes, stirring occasionally. Transfer to baking sheet lined with paper towel.
Increase heat until oil reaches 375°F. Add fries in 2 batches and cook until golden-brown, about 3 to 4 minutes. Transfer to prepared baking sheet. Sprinkle with salt.
To make dressing, toast panko breadcrumbs with dried savory in a large pan set over medium heat, until light golden brown, about 5 minutes. Transfer to medium bowl.
Add butter to the pan, then onion, cook until softened, about 3 to 5 minutes. Season with sugar, salt and pepper. Stir onion mixture into bread crumbs.
To make the gravy, melt the butter in a small saucepan set over medium heat. Add flour, whisking occasionally, until paste turns a light golden brown, about 5 minutes. Slowly whisk in stock, vinegar and Worcestershire sauce. Bring to a boil, then lower heat to medium-low and let simmer 2 minutes.
To assemble, divide fries between two plates. Sprinkle with dressing, then cover in gravy. Sprinkle with more dressing if desired.