Disco Fries

Total Time:
1 hr 55 min
5 min
1 hr 35 min
15 min

3 to 5 servings

  • 6 large red potatoes
  • Oil, for frying
  • 1 large sweet onion
  • Salt and freshly ground black pepper
  • House seasoning, recipe follows
  • 2 1/2 cups (10-ounce bag) shredded yellow Cheddar
  • Brown Gravy, recipe follows
  • 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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