Disco Fries

April 2010
Disco Fries

by 36 people

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Tick Tock Diner in Clifton, New Jersey, is open around the clock, and the favoriteitem for the late-night crowd is the Disco Fries. Smotheredin brown gravy and cheese, this side stays true to the dinerstrademark signage: Eat Heavy.

Makes: 4 servings

Prep: 10 mins

Bake: 35 mins

  • 4 small baking potatoes (about 1 1/2 pounds), scrubbed
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 8 ounce package  cremini mushrooms, thinly sliced
  • 1 tablespoon butter
  • 1 onion, thinly sliced
  • 2 teaspoons flour
  • 1 cup chicken broth
  • 2 teaspoons tomato paste
  • 3 ounces extra-sharp cheddar cheese, grated (about 1 1/4 cups)
  1. Preheat the oven to 450 degrees . Slice the potatoes lengthwise 1/3 inch thick, then stack and thinly slice to shape into french fries. Transfer to a large bowl and toss with 2 tablespoons olive oil. Arrange the potatoes in an even layer on a parchment-paper-lined rimmed baking sheet, reserving the bowl; season with salt and pepper. Bake until deep golden, about 35 minutes.
  2. Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes; transfer to the reserved bowl. Add the butter and onion to the pan and cook until the onion begins to brown, about 3 minutes; lower the heat to medium-low and cook until softened, about 5 minutes. Stir in the flour and cook for 1 minute. Stir in the chicken broth, tomato paste and cooked mushrooms and simmer until thickened, about 3 minutes; season with salt and pepper. Remove from the heat and cover to keep warm.
  3. Sprinkle two-thirds of the cheese on top of the fries and return to the oven to melt, about 1 minute; reheat the mushroom gravy, if needed. Using a metal spatula, transfer half of the fries to a platter and spoon half of the gravy on top, then repeat with the remaining fries and gravy; sprinkle the remaining cheese on top.
  • Slash calories and fat by roasting cut-up potatoes at high heat instead of frying them.
  • Add aromatic vegetables, like mushrooms and onion, to a low-fat gravy for flavor and texture.
  • Replace mild-flavored cheeses, like processed American, with intense cheeses, like sharp cheddar. The more flavor, the less you need.