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Vijaya Selvaraju

If you've never tried French fries from the Great White North, consider this your chance.



  • 3 lbs russet potatoes, washed
  • Canola/vegetable oil
  • Salt
  • Black pepper
  • 3 Tbsp butter
  • 3 Tbsp white flour
  • 3 cups chicken broth
  • 2 sprigs thyme
  • 2 Tbsp soy sauce
  • ½ Tbsp white wine vinegar
  • 2 cups cheese curds

Let's get Cooking...

  1. Cut potatoes into French fries and soak in cold water for 3 hours.
  2. Drain potatoes, and place on paper towel to absorb extra moisture.
  3. In a large pot, add 1 ½ inches of oil and heat to 325ºF.
  4. Add fries in small batches to pot, making sure not to crowd. Cook for 2 minutes, and remove with a slotted spoon onto paper towels.
  5. Heat oil to 400ºF, and add fries in small patches back to pot, frying for 5 minutes until crisp and golden. Drain on paper towels, and season with salt and black pepper.
  6. In a saucepan, heat butter on medium heat, and add flour. Continue to cook, until flour-butter mixture takes on a golden-brown color.
  7. Slowly whisk in chicken broth, and add thyme and soy sauce. Bring to a simmer, and cook until gravy has reduced by a ⅓ and has nicely thickened. Remove from heat, and add vinegar and salt to taste.
  8. Place fries on a platter, and top with cheese curds, followed by hot gravy.