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 savory spice, and topped off with a rich beef gravy. The result is a delicious cross between Thanksgiving dinner and your favourite late-night snack.
You can find the satisfying fast-food dish on the menu at most greasy spoons, chip trucks or canteens around Newfoundland. If you’re lucky enough to taste it right on The Rock, be sure to wash it down with a cold can of birch beer or pineapple Crush.
This recipe is a slight variation of the classic using panko instead of breadcrumbs, and adding cider vinegar and Worcestershire in the dressing for a bit of tang.
For the Fries
For the Dressing
For the Gravy
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.