This is such a great dish to serve.
2lbs RUSSET potatoes. You can peel them or leave peel on.
Cut them into even sized slices so they fry evenly.
Immediately place them in cold water to reduce starch. Rinse about three times. Till water is clear.
Pat dry them, I use a towel. This is important. You don't want damp potatoes into hot oil.
Heat oil to 325F
Fry potatoes 7 mins
Take fries out and put on rack
Secret crispy fries is DOUBLE FRY THEM
2nd fry begins
GRAVY
add 1/2 cup butter, melt it
Whisk (vigorously) in 1/2 cup flour to melted butter
When it's thick, add 4 cups beef stock, one cup at a time
Add
2 Tbl worcestershire sauce
1/2 tps onion powder
1/2 tps garlic and black pepper and salt
1/2 oregano and 1/2 tps basil
Whisk
Add one beef bullion
Whisk for 10mins till thick
Add Cornstarch 2tlb mixed with bit of water to gravy
Whisk till thick
2ND FRY
oil 350
Fry till brown 4 to 5min
Drain fries
Add to plate
Add CHEESE CURDS and GRAVY
Enjoy this French Canadian famous routine
NOTE
YOU CAN USE PACK OR CAN GRAVY TOO
but homemade is better