Preparation time: 20 minutes Cooking time: 35 minutes
Yield: 4
Ingredients
7 large potatoes
1 tablespoon of vegetable oil (15 ml)
1 small shallot
1 small clove garlic
4 cups veal broth (1L)
2 tablespoons of tomato sauce (30 ml)
1 tablespoon of apple cider vinegar (15 ml)
1 tablespoon green pepper in grains (15 ml)
½ tsp seasoning sauce (2 mL) tea
2 tablespoons butter (30 ml)
2 tablespoons all-purpose flour (30 ml)
2 cups of fresh cheddar (500 ml)
Salt and pepper to taste
Vegetable oil for frying
Preparation
Wash and peel the potatoes. Cut the potatoes into thin strips or in the desired format. Place potatoes in a large bowl with cold water and let sit for an hour or up to 24 hours to be more crispy.
Heat vegetable oil in a pan on medium heat and fry the garlic and shallots for 3 minutes until translucent. Add the veal stock, tomato sauce, apple cider vinegar, chili beans, Worcestershire sauce and give a boil.
Meanwhile, in a separate pan, melt butter over medium-high heat. Add flour and stir for 2-3 minutes to form a homogeneous mass. Let it brown a little. Beat the mixture with the broth and simmer for 20 minutes to reduce it by half and thickened. Season with salt and pepper. Keep warm.
Heat a deep skillet to 120 ° C and fry the potatoes for 2 minutes. Let stand for 5 minutes. Then fry again for 2 minutes or until golden brown. Arrange the potatoes in a pan with paper towel to absorb the oil. Put salt and pepper. Remove the sauce from the sideboard and strain. Arrange fries in a shallow dish, pour the sauce on top and garnish with fresh cheese.
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