Ingredients:

• 6 medium (9-ounce) russet potatoes, peeled and cut into 1-inch wedges (about 3 ½ pounds, or 10 cups total)
• 1/4 cup (2 ounces) unsalted butter
• 1 medium (2-ounce) shallot, finely chopped (1/3 cup)
• 1 large garlic clove, grated with a Microplane grater (about 1/2 teaspoon)
• 1/4 cup dry red wine
• 1/4 cup all-purpose flour
• 2 cups lower-sodium beef broth
• 1 cup lower-sodium chicken broth
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Vegetable oil, for frying
• 1 cup Cheddar cheese curds, cut into 1/2-inch pieces (1 cup)
• Finely chopped fresh flat-leaf parsley

Cooking Instructions:

1. Place potatoes in a large pot, and add cold salted water to cover. Bring to a simmer, uncovered, over medium-high. Reduce heat to medium, and cook, undisturbed, until potatoes are just tender, about 6 minutes. Drain potatoes well, and pat dry. Place cooked potatoes on a large baking sheet, and chill, uncovered, until cold, about 1 hour.
2. Preheat oven to 425°F. Melt butter in a medium-size wide saucepan over medium. Add shallot; cook, stirring occasionally, until translucent, about 2 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 30 seconds. Add wine, and cook, scraping bottom of pan with a wooden spoon to remove any browned bits, until liquid is almost fully evaporated, about 1 minute. Stir in flour; cook, stirring often, until fragrant and nutty, about 2 minutes. Slowly whisk in beef and chicken broth until smooth. Add Worcestershire sauce, and bring to a boil over medium. Reduce heat to medium-low to maintain a simmer; cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 10 to 12 minutes. Stir in salt and pepper. Remove from heat, and cover to keep warm; you should have about 4 cups gravy.
3. Pour oil to a depth of 1 1/2 to 2 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer registers 375°F. Line a large baking sheet with paper towels. Working in 4 batches, fry cold potatoes, stirring occasionally, until deeply golden, 4 to 5 minutes per batch. Remove potatoes from oil using a slotted spoon, and let drain on prepared baking sheet. Sprinkle with additional salt to taste. Repeat process 3 times with remaining potatoes, adjusting heat as needed to maintain oil temperature of 375°F.
4. Transfer fries to a clean large, rimmed baking sheet, and top with gravy.