serves
4-6
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 5 starchy potatoes, peeled and sliced into fries about 1 cm thick
- Vegetable oil, for frying
- 2 cups chicken stock
- 2 tbsp potato starch, mixed with water to create a slurry
- Salt and pepper, to taste
- 400 g fresh cheese curds
Cooling time: 1 hour
Instructions
- Place your fries into a large pot of cold water, bring up to the boil and cook for a few minutes or until they begin to soften. Drain and place in the fridge for 30 minutes.
- Heat vegetable oil in a large pot or wok to 150°C. Carefully drop the fries into the hot oil and blanch for 10 minutes, don’t stir the potatoes until they begin to form a skin, don’t move them around too much to prevent them from falling apart. Carefully remove the potatoes and place on a tray lined with baking paper. Place the blanched fries in the fridge to cool for 30 minutes.
- Bring the stock up to the boil. Gradually add the potato starch slurry while whisking until it reaches the desired consistency. Season with salt and pepper.
- Heat the oil to 200°C. Carefully drop the cooled fries into the hot oil, fry for 5 minutes or until crispy and golden. Remove and place on a tray lined with paper towels. Season with salt.
- Place the fries in a bowl, top with cheese curds and gravy.
Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
