Place the baking sheet under the broiler until the cheese has melted, about 1 minute. Pour the gravy over the top of the potato wedges and top with the shredded mozzarella. Place the potatoes in the Hamilton Beach oven, set to air fry for approximately 15 minutes or until crispy. Season with salt.Īrrange the potato wedges on a baking sheet or oven-proof platter. Place your cut French fries into a bowl of cold water for 20 minutes. Transfer to a sheet pan and keep warm in a 200 degree F oven, if needed, while you fry the remaining potato wedges. In batches to avoid overcrowding, add the potato wedges to the hot oil and deep-fry until crisp and golden brown, 2 to 3 minutes. Reheat the fry oil over high heat to 350 degrees F. Now it's time to finish the French fries. Lower the heat and hold there, whisking regularly to keep it from sticking. Let the gravy come to a bubble and cook until thick enough to coat the back of a spoon, about 5 minutes. Continue whisking until there are no lumps. Whisk in the chicken stock and Worcestershire sauce. Sprinkle the flour in the pan and cook, whisking until light brown, about 2 minutes. Season with salt and pepper, then add the remaining 2 tablespoons butter and melt. Add the garlic and cook for 1 to 2 more minutes. Add the shallots and cook until translucent, 4 to 5 minutes. In a high-sided skillet or medium saucepan, melt 2 tablespoons butter over medium heat. Let the potato wedges stand until completely cooled, at least 2 hours and up to 4 hours. Remove the saucepan from the heat and set aside?do not throw out the oil. Bring the oil back up to 315 degrees F and repeat with the remaining potato wedges. Remove from the oil with a wire skimmer and transfer to the wire rack to drain. They should not be browned at this point. Cook until the potato wedges are pale gold and slightly floppy, about 4 minutes. In batches to avoid crowding, add the potato wedges and fry, shaking them in the basket to separate them, or if in a large pot, stirring occasionally with a wooden spoon. Set a wire rack on a sheet pan and place near the fryer or stove.
Place over high heat and bring the oil up to 315 degrees F. In batches, dry the potatoes on kitchen towels and let them sit for 30 minutes more to absorb any remaining moisture.įill a fryer or a large, heavy saucepan with 5 inches of oil. Let stand for at least 30 minutes and up to an hour. Serve immediately.Place the potato wedges in a large bowl and cover with ice water. Drizzle the fries with some of the gravy. At around half of the time for baking the fries, heat vegan butter in a saucepan. Distribute the fries on a baking sheet with parchment paper and bake them according to the package directions.
DISCO FRIES HOW TO
Return to the oven and bake until the cheese is melted, about 5 minutes. How to make Disco Fries Preheat your oven to 410F. Top with half of the cheese, then add the remaining fries and the rest of the cheese.
Transfer half of the fries to a small rimmed baking pan or oven-safe platter. Simmer, stirring often, until slightly thickened, about 5 minutes. Add the cream and increase the heat to medium-high to bring to a rapid simmer. Slowly add the broth while whisking constantly and occasionally stirring with a rubber spatula, making sure to get into the edges of the pan, until all of the broth has been incorporated. Add the flour, garlic powder, onion powder and paprika and cook, stirring, 1 minute. Meanwhile, melt the butter in a small saucepan over medium heat. Bake according to the package directions or until very crispy. Spread the fries in the pan in a single layer and spray with cooking spray. Spray a large rimmed baking pan with cooking spray. Preheat the oven to 425 degrees F (or the temperature indicated on the package of french fries).
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