Recipe
1. Wash the potatoes and cut them into desired French fry shape. Or use a French fry cutter. Peeling is optional.
2. Let the fries soak in an ice bath/cold water for 20-30 minutes.
3. Preheat the oven to 450F/230C.
3. Drain the French fries and dry them in a tea towel.
4. Transfer the French fries to a large mixing bowl and coat them with extra virgin olive oil and 2 tbsp cornstarch.
5. Cook the French fries for 35-40 minutes, flipping halfway through the cooking time.
6. Preheat a saucepan on the stove on medium-high. Add in the vegan butter. Allow it to melt.
7. Add in the chopped mushrooms. Lower the heat to medium. Allow them to brown (5-7 minutes).
8. Add in the minced garlic, soy sauce, thyme, salt and pepper. Stir. Add in the cornstarch slurry. Cook until it starts bubbling, stirring occasionally.
9. Reduce the heat to medium-low and allow to thicken. When the gravy is thick, turn off the heat and cover until ready to serve.
10. When the fries are ready, toss them with salt and pepper in the pan.
11. Plate the French fries with miyoko's mozzarella. Pour the hot gravy on top. Garnish with chopped parlsey.
Enjoy :)
Notes
Russet potatoes are the most commonly used potatoes for traditional French fries. This is because they are high in starch and low in moisture. This will make your fries crispy on the outside and fluffy on the inside.
Soaking the potatoes in an ice bath/cold water helps to ensure that any excess starch is rinsed off the surface of the fries which will prevent them from sticking and will make the end result more crispy.
Salting the French fries is typically done after they are cooked. This is because the combination of heat and salt will draw out a lot of moisture from the potatoes which can make your French fries soggy.
Cremini mushrooms are my preferred mushroom for this gravy, but you can use any mushroom that you desire!
