Recipe by Antoni Porowski
Start to Finish: 1 hour
Servings: 8 to 10
- 2 containers (1.5 oz. each) beef or veal demi-glace; or 2 cups leftover turkey gravy, thinned with chicken stock until pourable
- 2 bay leaves
- 2 tsp. apple cider vinegar
- 2 tbsp. cold butter, cut into 1/2-inch pieces
- 2 tsp. green peppercorns, coarsely chopped
- 1 bag (10 oz.) frozen peas
- Peanut oil, for frying
- 6 large russet potatoes, cut into 1/3-inch strips
- 12 oz. cheese curds, broken into small nuggets, at room temperature
- Thanksgiving leftovers (such as turkey, carrots, and Brussels sprouts), cut into bite-size pieces
- 2 tbsp. chopped fresh chives
1. In a 2-cup liquid measuring cup, add the demi-glace and enough water to measure 2 cups. In a small saucepan, simmer the demi-glace, bay leaves, and vinegar over medium-high heat, stirring, until the demi-glace dissolves and the gravy thickens slightly, 2 to 3 minutes.
2. Remove the gravy from heat. Add the butter. Whisk until the gravy is smooth. (It will be thin and pourable.) Stir in the green peppercorns; season with salt. Remove the bay leaves. Stir in the peas. Cover the gravy and keep warm.
3. Set wire racks in 2 rimmed baking sheets. Pour 3 inches of oil into a large pot. Heat the oil over medium-high until a deep-fry thermometer registers 275°. Working in batches, fry the potatoes just until tender, about 6 minutes per batch. Using a slotted spoon, transfer the fries to the racks and let cool.
4. Increase the oil temperature to 350°. Working in batches, cook the fries until deep golden brown, 3 to 4 minutes per batch. Transfer to paper towels to drain. Season the fries with salt.
5. Pour some of the gravy into a large shallow dish. Top with half the fries, half the cheese curds, half the leftovers, and more gravy. Repeat the layers. Top with chives. Serve immediately.