serves
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Episode 1
episode • The Streets With Dan Hong • cooking • 25m
G
episode • The Streets With Dan Hong • cooking • 25m
G
Ingredients
- 5 starchy potatoes, peeled and sliced into fries about 1 cm thick
- Vegetable oil, for frying
- 2 cups chicken stock
- 2 tbsp potato starch, mixed with water to create a slurry
- Salt and pepper, to taste
- 400 g fresh cheese curds
Cooling time: 1 hour
Instructions
- Place your fries into a large pot of cold water, bring up to the boil and cook for a few minutes or until they begin to soften. Drain and place in the fridge for 30 minutes.
- Heat vegetable oil in a large pot or wok to 150°C. Carefully drop the fries into the hot oil and blanch for 10 minutes, don’t stir the potatoes until they begin to form a skin, don’t move them around too much to prevent them from falling apart. Carefully remove the potatoes and place on a tray lined with baking paper. Place the blanched fries in the fridge to cool for 30 minutes.
- Bring the stock up to the boil. Gradually add the potato starch slurry while whisking until it reaches the desired consistency. Season with salt and pepper.
- Heat the oil to 200°C. Carefully drop the cooled fries into the hot oil, fry for 5 minutes or until crispy and golden. Remove and place on a tray lined with paper towels. Season with salt.
- Place the fries in a bowl, top with cheese curds and gravy.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 1
