To begin, cut the peeled potatoes into even, thick fries. Soak them in cold water with vinegar and salt for at least 1 hour to remove excess starch. This helps achieve crisp fries later. Move to pre-cooking.

Drain and pat dry the potatoes thoroughly. Heat oil to 160°C in a deep pan and fry in batches for 4–5 minutes until lightly golden but not crisp. Remove and drain on paper towels. Transition to gravy preparation.

In a saucepan, melt the butter over medium heat. Whisk in flour and cook for 2–3 minutes until golden brown and nutty in aroma. Proceed to adding stock.

Gradually whisk in beef and chicken stock, stirring constantly to avoid lumps. Add soy sauce, pepper, and salt. Simmer for 8–10 minutes until thickened and glossy. Keep warm while finishing the fries.

Increase oil temperature to 190°C. Fry the pre-cooked potatoes a second time until deep golden brown and crisp. Drain on paper towels and season immediately with a light sprinkle of salt. Move to assembly.

Place a layer of hot fries in a serving dish. Scatter fresh cheese curds generously over the fries. Ensure curds are at room temperature to encourage slight melting under the gravy. Transition to the final step.

Ladle the hot gravy over the fries and curds, coating them evenly. Serve immediately while the fries are crisp, the curds squeak, and the gravy is steaming. Presentation tip: Serve in shallow bowls for the best balance of toppings.