This needs a few five-star reviews to offset the one star "Yuck" from someone who commented without trying it.
The fresher the cheese curds, the better they'll be. If you can't find local, fresh curds, order them from Ellsworth Co-op Creamery at ellsworthcheesecurds.com, or substitute kasseri cheese cubes. Kasseri, a salty Greek cheese, comes close to imitating the texture of curds. (Cheddar will work but won't add texture like the curds.) Oven-frying the potatoes in duck fat adds a rich, meaty flavor and gives them a gorgeously crisp texture. Look for duck fat in specialty markets, or order from amazon.com.
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- Calories: 220
- Fat: 11.5g
- Saturated fat: 5g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1g
- Protein: 8.4g
- Carbohydrate: 21.7g
- Fiber: 1.6g
- Cholesterol: 31mg
- Iron: 1.2mg
- Sodium: 453mg
- Calcium: 67mg
- 2 tablespoons duck fat
- 2 pounds baking potatoes, cut into 4 x 1/4-inch strips (about 3 medium)
- 1/2 teaspoon kosher salt, divided
- Cooking spray
- 6 ounces 50% less-fat pork sausage
- 1 1/2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 2 cups fat-free, less-sodium beef broth
- 2 ounces fresh cheddar cheese curds
- Chopped fresh parsley (optional)
- 1. Place a small roasting pan in the oven. Preheat oven to 450°.
- 2. Carefully remove hot pan from oven. Melt fat in pan; add potatoes. Sprinkle potatoes with 1/4 teaspoon salt; toss. Bake at 450° for 45 minutes or until golden, turning once after 30 minutes.
- 3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 5 minutes or until browned, stirring to crumble. Combine butter and flour, stirring until smooth. Add butter mixture to sausage; cook 1 minute, stirring constantly. Slowly add broth to pan, stirring constantly; bring to a boil. Reduce heat; add remaining 1/4 teaspoon salt, and simmer 3 minutes or until slightly thick, stirring occasionally. Spoon gravy over fries; top with cheese curds. Sprinkle with parsley, if desired.
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