Step 1

Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.

Step 2

On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.

Step 3

Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.

Step 4

Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.

Step 5

Bake for 25 minutes, flipping halfway through, until golden brown.

Step 6

In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.

Step 7

Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.

Step 8

Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.

Step 9

Transfer to a dish and serve immediately.

Step 10

Enjoy!