Disco Fries (gluten free)
This recipe is an homage to growing up in New Jersey and my frequent visits to diners, but entirely gluten free.
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Bob's Red Mill Gluten Free All Purpose Baking Flour
- 4 Tbsp4 Tbsp4 Tbsp Salted Butter
- 3 cups3 cups3 cups Beef Broth
- 444 Russet Potatoes
- 111 Shallot, minced
- 2 - 3 cups2 - 3 cups2 - 3 cups Mozzarella Cheese, shredded
- 1 - 2 quart1 - 2 quart1 - 2 quart Avocado Oil, for frying (or oil of choice, your preference)
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
![](https://foodsocial.io/wp-content/uploads/2021/05/BB-Beef-Front.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-avocado-oil.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Black-Peppercorns.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin by carefully slicing cleaned russet potatoes into thin strips, leaving the skin on.
- Immediately plunge them in cold water; this will prevent them from browning and will also remove any residual starch.
- After 30 minutes, drain the potatoes and pat them completely dry with paper towels.
- In a large skillet (cast iron recommended), melt down 3 tablespoons of butter.
- Add the minced shallot and cook over medium heat until aromatic and slightly golden.
- Whisk in our Bob’s Red Mill Gluten Free All Purpose Flour to create a roux, and cook for 2-3 minutes until browned.
- Gradually begin to whisk in the beef broth, stirring constantly until the broth is fully incorporated and gravy is thickened.
- Add the last tablespoon of butter to the gravy to give it a silky finish.
- Season with the kosher salt and pepper, and reserve.
- In a large pot, heat the frying oil to 350F.
- In batches, add the dried potatoes to the oil and cook 3-4 minutes to par cook.
- Lay them on a wire rack, and continue until all the potatoes have finished their first round of frying.
- Allow the oil to reach 350F again, and then fry the potatoes in batches for an additional 2-3 minutes until golden brown and crispy.
- Immediately season with kosher salt and rest on the wire rack until you’re ready to assemble.
- Set your oven to Broil.
- On a large sheet tray, dump the fries into a single layer.
- Smother them in the warm gravy, and then top with the mozzarella cheese.
- Season with kosher salt to taste if desired, and then broil on high for 3-5 minutes until the cheese is melted and bubbling.
- Serve hot and enjoy! Jersey Strong!
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