Ingredients
1 lt rice bran oil for frying
290 g can beef gravy (or make your own)
1 tsp SIDS HOT WORCESTER SAUCE
5 potatoes, cut into fries
2 cups mozzarella
SIDS SALT & PEPPER to taste
Directions
Fries:- Place potatoes in a large bowl and cover completely with cold water. Let soak for at least 1 hour, or, alternatively, drain water and rinse again, changing water until it runs completely clear. Drain potatoes and dry thoroughly with paper towels.
Heat oil in a large Dutch oven or wok to 175°C. Working in batches add potatoes and cook, stirring and turning frequently until pale blonde, about 5 minutes. Transfer potatoes to a paper towel-lined baking sheet. (For crispiest fries, see note above about adding a freezing step.) Heat oil to 220°C. Add potatoes and cook, stirring and turning frequently, until deep golden brown, about 3 minutes. Transfer to paper towel-lined bowl and season with SIDS SALT & PEPPER to taste.
In a pot, heat gravy and SIDS HOT WORCESTER SAUCE together, stirring until bubbling.
Place the fries on a serving platter and sprinkle the cheese over them. Ladle gravy over the fries and cheese then serve immediately.
