Prep time: 15 minutes

Cook time: 25 minutes

Serves 2



2 russet potatoes, scrubbed and cut into ½-inch sticks

2 teaspoons vegetable oil

2 tablespoons butter

¼ onion, minced

¼ teaspoon dried thyme

1 clove garlic, smashed

3 tablespoons all-purpose flour

1 teaspoon tomato paste

1½ cups beef stock

2 teaspoons Worcestershire sauce

Salt and freshly ground black pepper, to taste

²⁄₃ cup chopped string cheese



Bring a pot of water to a boil, then put in the potato sticks and blanch for 4 minutes.

Preheat the air fryer to 400ºF (204ºC).

Drain the potato sticks and rinse under running cold water, then pat dry with paper towels.

Transfer the sticks in a large bowl and drizzle with vegetable oil. Toss to coat well.

Place the potato sticks in the preheated air fryer. Air fry for 25 minutes or until the sticks are golden brown. Shake the basket at least three times during the frying.

Meanwhile, make the gravy: Heat the butter in a saucepan over medium heat until melted.

Add the onion, thyme, and garlic and sauté for 5 minutes or until the onion is translucent.

Add the flour and sauté for an additional 2 minutes. Pour in the tomato paste and beef stock and cook for 1 more minute or until lightly thickened.

Drizzle the gravy with Worcestershire sauce and sprinkle with salt and ground black pepper. Reduce the heat to low to keep the gravy warm until ready to serve.

Transfer the fried potato sticks onto a plate, then sprinkle with salt and ground black pepper. Scatter with string cheese and pour the gravy over. Serve warm.