Ingredients 4lbs russet Potatoes (skin-on, washed, and dried) 4 tablespoons unsalted butter ¼ cup flour 1 shallot (minced) 1 garlic clove (minced) 4 cups beef stock 2 tablespoons ketchup 1 tablespoon cider vinegar ½ teaspoon Worcestershire sauce salt and ground black pepper (to taste) Canola oil (for frying) 2 cups white cheddar cheese curds Instructions Cut the potatoes into lengths of about ¼” x ¼” x 4”. Place the cut up potatoes into a large bowl. Fill the bowl with enough cold water to cover the potatoes and refrigerate for 2 hours. Heat the butter in a large, deep skillet over medium heat. Once the butter has melted whisk in the flour and cook while whisking until smooth (about 2 minutes). Add the minced shallot and garlic and cook until soft (about 2 more minutes). Add the beef broth a little at a time while whisking. Whisk in ketchup, vinegar, and Worcestershire sauce. Season with salt and pepper. Bring to a boil while whisking. Cook while whisking until the mixture has thickened (about 6 minutes). Keep the gravy warm. Heat oil in a deep-fryer to 325 degrees F. Drain the water from the potatoes and dry them with paper towels. […]

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