Recipe courtesy of Paula Deen
Disco Fries
Total:
1 hr 55 min
Active:
5 min
Yield:
3 to 5 servings
Level:
Intermediate
Total:
1 hr 55 min
Active:
5 min
Yield:
3 to 5 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 350 degrees F.

Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick.

In a large pot or fryer, heat oil to 350 degrees F.

Pan-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes, place on paper towels and allow to drain. Let sit for 1 to 2 hours at room temperature.

Cut onion into 1/2-inch wedges. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towels, and while still hot, season with salt and pepper or House Seasoning, to taste.

Place fries in a wide, shallow casserole dish or baking sheet and sprinkle with the shredded Cheddar cheese, layering the fries and the cheese. (If you want the cheese to be completely melted, bake in a 350 degrees F oven for about 4 minutes after layering the fries and cheese.) Serve immediately. Remove from oven, top with Brown Gravy and serve.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Brown Gravy:

2 tablespoons butter

1/4 cup finely minced onion

1 cup beef broth

2 tablespoons water

1 tablespoon cornstarch

In medium saucepan, melt 2 tablespoons butter. Add 1/4 cup onion. Saute until tender. Add the 1 cup of beef broth and bring up to a simmer.

In separate bowl, combine 2 tablespoons water and 1 tablespoon cornstarch. Stir into broth and cook until thickened, roughly 1 minute.

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