For the Fries:

• Peel and slice the potatoes into ¼-inch thick disks, then cut into ¼-inch thick sticks. Soak the fries in a large bowl of cold water for at least 1 hour or overnight in the fridge to remove excess starch (this makes them extra crispy).

• Drain and rinse the fries, then pat them dry using paper towels.

• Heat 3 inches of oil in a large deep pot to 300°F. Fry the fries in small batches for 4-5 minutes to cook through. Remove and set aside on a paper towel-lined baking sheet.

• Increase the oil temperature to 400°F and fry the fries in batches until golden and crispy, about 3-5 minutes. Drain and sprinkle with salt.

For the Gravy:

• In a saucepan, melt butter over medium heat. Whisk in flour until bubbly, then continue whisking for 1 more minute.

• Slowly pour in the beef stock while whisking constantly. Add ketchup, Worcestershire sauce, salt, and pepper, and bring to a boil.

• Mix the cornstarch with water to form a slurry. Add the slurry to the gravy and whisk to combine. Simmer for 10-15 minutes until the gravy thickens to coat the back of a spoon. Taste and adjust seasoning if necessary.

Assembly:

• Place the fries on serving plates, top with cheese curds, and pour the hot gravy over to melt the curds. Serve immediately and enjoy!