I was watching TV the other day and saw someone dunking a fry into gravy. I got a craving and went to work in the kitchen. I made it for my husband and a friend who came to dinner. They both sopped up almost all their gravy with their fries and then started dunking in their steak. I guess when I got up to get the baby his friend, who had run out of things to dip actually finished his gravy by drinking it. This is a super quick cook. Nothing fancy, nothing special, just a quick way to satisfy a craving.
4 large russet potatoes halved and quartered
3 cups vegetable oil
4 cups water
4 beef bouillon cubes
1/2 tsp pepper
3 tbsp unsalted butter
3 tbsp flour
salt
For potatoes
Preheat oven to 400. Place cut up fries on large cookie sheet. Lightly coat with oil (reserve remaining oil for frying). Bake for 15 minutes turning once with a spatula to loosen the potatoes. Remove potatoes and set aside. Heat remaining oil in large pan over medium heat (the oil will ripple when it is ready). You can test on potato first, you want the oil to look like it boils softly when you put it in, not bubble and pop out of the pan. Working in batches of about 10 place fries in oil and turn frequently. Remove when fries are a golden brown. Place on paper towels to dry and immediately salt to your taste.
For gravy
Bring water and bouillon to a boil. Add pepper and boil about 10 minutes. Pour broth into heat safe container and add butter to pan. Reduce heat to medium. When butter melts whisk in flour. Whisk until golden color. Turn heat to high and pour broth back in whisking continuously. Bring gravy to a boil to allow flour to bind and thicken. Once boiling, reduce heat to low and allow gravy to simmer and thicken. Pour and serve.
