So, today marks the 40th anniversary of Saturday Night Fever. Don’t be jive-talkin’ because disco is still alive!
In honor of the beautifully high-pitched harmonies of the Bee Gee’s, I have decided to make PALEO-ISH DISCO FRIES! Traditionally, the potatoes are deep-fried, covered in brown gravy, and then doused in gooey cheddar cheese. I have baked the potatoes, taken the traditional flour out of the gravy, and traded the low-quality cheese for some fresh goat cheese. And let me tell you…it is still a decadent bowl of goodness!
By the way, potatoes have now been crowned paleo, so enjoy!
Paleo-ish Disco Fries
- 3 medium potatoes, cut into fries (peeling is optional, I don’t peel mine)
- avocado oil (or preferred cooking oil)
- 1.5 cups beef broth
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ghee or butter
- 1/4 teaspoon garlic powder
- pinch of salt
- 1.5-2 tablespoons cassava flour or arrowroot flour
- 4-5 tablespoons high-quality goat cheese, crumbled
- 4 tablespoons fresh chopped parsley, optional
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Toss fries in 2-3 tablespoons cooking oil. Season lightly with salt and pepper.
- Evenly distribute fries on baking sheets. Bake for 35 minutes. Check for doneness. Give a quick toss.
- Bake for an additional 5-10 minutes until browned or desired doneness.
- During the last 10 minutes of baking, combine broth, Worcestershire sauce, butter, garlic powder, and salt in a saucepan. Heat until butter is mixed. Sift in flour to avoid clumps and quickly start whisking. If the sauce is too thin, add a little more flour, but understand that the gravy will thicken once taken off the heat, so add flour sparingly.
- Distribute cooked potatoes among bowls. Drizzle with gravy. Top with cheese. Add fresh parsley if desired.