For the fries
- 3 russet potatoes, peeled and julienned into fries (about ¼" thick)
- cold water, for soaking
- 2 11 ounce jars EPIC Duck Fat, divided (up to 3 jars)
- 1 teaspoon sea salt, plus more to taste
- 8 ounces cheese curds
- fresh parsley, freshly chopped
To make the gravy
Slowly whisk in cassava flour (1 tablespoon at a time) until the gravy starts to thicken.
Remove from heat and continue to whisk. The gravy will continue to thicken as it cools so keep whisking. Season to taste. Set aside covered until ready to use.
To make the fries
Preheat oven to 425° F. Prep a baking sheet with parchment paper and set aside.
Place the cut fries into the cold water, let soak for 15-30min.
Warm 1/4 cup of EPIC Duck Fat with sea salt and stir together in a bowl. Remove the fries from the water and pat dry with a paper towel making sure to remove as much moisture as possible.
Place into a large bowl and coat with the melted EPIC Duck Fat. Once fully coated, place them evenly on the prepared baking sheet.
Bake for 15 minutes. Flip them and bake another 10-15 minutes.
Prepare a deep fryer with the remaining EPIC Duck Fat. Heat until to 325° F.
Remove the fries from the oven, working in batches, add the fries to the fryer. Fry until golden brown, about 5-6. Drain fries onto a paper towel lined plant. place them on a serving platter while still warm.
Top fries with cheese curds and warm gravy. Garnish with parsley and a sprinkling of sea salt if desired.