Part two of game day eats! There’s a story behind these fries (isn’t there always?). For our office holiday party this year, we went to the Brooklyn Bowl. If you’re not familiar, it’s a bowling alley affiliated with the Brooklyn Brewery (BEER!) that serves the most amazing food. One of the things we got was rock and roll fries, which are basically shoelace fries doused in gravy and cheese. Epic. Anyways, this recipe is my best interpretation of that. In lieu of frying these fries, I used my favorite tricky life hack (a wire rack) to bake them and get them crunchy on all sides.
- 2-3 russet potatoes, peeled and chopped into stripes that are about 1/4 inch thick
- Canola oil, or some other type of vegetable oil
- a wire rack (anything you use as a cool rack will probably work)
- salt and pepper
Pre-heat your oven to 450 degrees. Peel and chop the potatoes, then soak them in a bowl of warm water for about ten minutes–this will remove some of the starch from the potatoes and allow them to stay crispy and moist inside (Ew, I know we all hate that word. Sorry guys). Place a wire rack over a cookie sheet, like shown above. Drain the potatoes, dry with a paper towel and then toss them in a bowl with canola oil, salt and pepper–you want enough oil to coat them evenly, but don’t drench them in it. Arrange them on a single layer on the wire rack and place in the oven. They’ll need to cook for about 25-30 minutes, or until they’re brown and crispy (you won’t have to toss them or rotate them, since the wire rack will allow them to cook all the way around without getting soggy on the bottom). Set them aside.
While your fries are cooking, you’re going to want to whip together your gravy. Really, you can use any flavorful gravy recipe you love for this part–I didn’t have one, so I modified one I found on Saveur.
For the gravy, you’ll need:
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1 shallot, minced
- 2 cloves of garlic, minced
- 4 cups beef stock
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste
Melt the butter in a sauce pan over medium-high heat. Add the flour and whisk until smooth and combined, about 2 minutes. Add the shallots and garlic, and cook on medium until soft, about 5 minutes. Add the stock, ketchup, vinegar, Worcestershire sauce, salt and pepper and whisk to combine, heating until the mixture comes to a bubbly boil and thickens up (it will, I promise!). Lower the heat and keep the gravy warm until you’re ready to use it.
In an oven safe dish, pile the fries and top them with gravy and your favorite melty cheese (I chose gouda and it was delicious!). Put in the oven at 375 and warm until the cheese is completely melted (the fries and gravy should still be pretty warm, so once the cheese is melted, you’re good to go). Enjoy!