If you've never tried French fries from the Great White North, consider this your chance.
3 pounds russet potatoes, washed
3 tablespoons butter
3 tablespoons white flour
3 cups chicken broth
2 sprigs thyme
2 tablespoons soy sauce
1/2 tablespoon white wine vinegar
2 cups cheese curds
Cut potatoes into French fries and soak in cold water for 3 hours.
Drain potatoes, and place on paper towel to absorb extra moisture.
In a large pot, add 1 1/2 inches of oil and heat to 325°F.
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.
Heat oil to 400°F, 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.
In a saucepan, heat butter on medium heat, and add flour. Continue to cook, until flour-butter mixture takes on a golden-brown color.
Slowly whisk in chicken broth, and add thyme and soy sauce. Bring to a simmer, and cook until gravy has reduced by a 1/3 and has nicely thickened. Remove from heat, and add vinegar and salt to taste.
Place fries on a platter, and top with cheese curds, followed by hot gravy.
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