Directions

1. Wash the potatoes and pat dry. (Peeling your potatoes is optional—we chose not to!) Cut them lengthwise, about ¼–½ wide strips. (For crispy fries, soak potatoes after cutting for 1hr, or up to 24hrs. The longer you soak, the crispier your fries will be!)

2. Pour oil 3” deep into a Dutch oven or fryer. Heat over medium heat until the temperate reaches 325°F. While the oil heats, mix Ghost Sea Salt, Ghost Flakes, paprika, garlic powder, and onion powder into a small bowl and stir well. Set aside

3. When the oil temperature is 325°F, fry the potatoes, working in small batches until tender and crisp but not yet browned. This should take about 4–5 minutes per batch.

4. Remove batches and place on a plate lined with paper towels. Let cool for 20 minutes. Remove oil from heat, but don’t discard.

5. While potatoes are cooling, start the gravy by melting butter in a medium saucepan over medium-high heat. Whisk in the flour until the mixture is smooth. Continue to whisk as you add
   garlic and cook until fragrant, about 1 minute. Add beef broth, Worcestershire, Ghost Ketchup, Ghost Hot Sauce, and sugar to the saucepan.

6. Bring the mixture to a boil, stirring occasionally until thickened, about 6 minutes. Season with salt and pepper to taste. Cover the gravy and keep warm until ready to serve.

7. Preheat oven to 300°F (for the next step). Return oil to heat and increase heat to medium-high. Let oil reach 375°F. Fry potatoes in the same small batches until golden brown, about 2 minutes per batch. Remove and place fries on a fresh paper towel plate. Sprinkle seasoning on fries.

8. Remove Ghost Cheese Curds from packaging, and using your hands, break curds into smaller crumbles. Place cheese in an oven-safe serving platter and place in the oven for 1–2 minutes until cheese is warm and soft. Once warmed, add softened cheese curds to the top of seasoned fries and drizzle with gravy. Serve immediately and enjoy!