Chef's Tip
The double-frying method is crucial for achieving perfectly crispy french fries. The first fry cooks the potato through, while the second higher-temperature fry creates the crispy exterior that can stand up to the rich gravy without becoming soggy.
Instructions
- Prepare the fries: Soak cut potatoes in cold water for 30 minutes. Drain and pat completely dry with paper towels.
- Heat oil to 325°F in a large, heavy-bottomed pot. Working in batches, fry potatoes for 4-5 minutes until they're soft but not browned. Remove with a slotted spoon and drain on paper towels. Let cool completely.
- Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to paper towels to drain, reserving 1 tbsp of bacon fat.
- For the Jägermeister gravy: In a saucepan, melt butter and the reserved bacon fat over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds more.
- Sprinkle flour over the onion mixture and stir constantly for 2 minutes to make a roux.
- Gradually whisk in the beef stock, ensuring no lumps form. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Add Jägermeister, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes until reduced and thickened to a gravy consistency. Keep warm.
- Increase the oil temperature to 375°F. Working in batches, fry the potatoes a second time until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season immediately with salt.
- To serve, place hot fries in a serving dish, pour hot Jägermeister gravy over the top, and sprinkle with crispy bacon and chopped chives.
Plating
Serve the Jäger Frites in a shallow bowl or on a large plate with high edges to contain the gravy. Pour the hot gravy over the center portion of the fries, leaving some edges ungarnished for those who prefer to dip. Sprinkle bacon generously on top and finish with a shower of finely chopped chives for color and freshness.
Storage & Reheating
The Jägermeister gravy can be made up to 3 days ahead and refrigerated. Reheat gently before serving, adding a splash of beef stock if needed to adjust consistency. The fries are best made fresh, as they will lose their crispness when stored. For leftovers, reheat fries in a 400°F oven until crisp, about 5 minutes, and top with reheated gravy.
About This Recipe
This indulgent appetizer combines the German tradition of hearty gravies with the American love for loaded fries. Inspired by Jacob Wirth's German-American fusion approach, the addition of Jägermeister to the classic brown gravy introduces complex herbal notes that elevate simple french fries to a sophisticated shared plate. The crispy bacon adds a smoky counterpoint to the rich gravy in this satisfying starter.