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Ingredients

Fries

• 8 Yukon Gold potatoes, washed and unpeeled, cut into sticks
• Vegetable oil for frying

Spices

• 15 ml (1 tbsp.) smoked paprika
• 15 ml (1 tbsp.) salt
• 2 ml (1/2 tsp.) cayenne pepper
• 450 g (1 lb) cheese curds

Sauce

• 15 ml (1 tbsp.) olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• 500 ml (2 cups) demi-glace sauce, home-made or store-bought
• 30 ml (2 tbsp.) butter, cut into cubes
• Salt and pepper

Preparation

In a bowl, submerge the potato sticks in cold water to avoid browning. Set aside.

Combine together the smoked paprika, salt, and cayenne pepper. Coat the cheese curds with the spice mix. Set aside.
For the sauce, heat the oil in a saucepan over medium heat. Sauté the shallot and garlic for 2 minutes. Add the demi-glace sauce and continue cooking for 20 minutes or until the sauce thickens. Add the cubes of butter. Season with salt and pepper.

While waiting for the sauce to thicken, heat the oil in the deep fryer to 340˚F (170˚C). Blanch the fries by lowering them into the oil for about 5 minutes. After removing them from the deep fryer, allow the oil to drip off.

Raise the temperature of the deep fryer to 350˚F (180˚C). Again, lower the fries into the oil and fry for 2 minutes or until the potatoes are golden and crispy. Transfer them onto a paper towel to remove excess oil. Season with salt and pepper.

Just before serving, garnish the fries with the spiced curd cheese and pour the sauce over top. Serve.

Tip

Cooking the fries twice makes them soft on the inside and crispy on the outside.