Ingredients

• 3 or 4 large russet potatoes (1.4–1.8 kg), peeled and cut into 1 cm (1/3 inch) sticks
• 2 tablespoons olive oil (30 mL)
• 1 teaspoon sea salt (5 g)
• 1½ teaspoons dried thyme (1.5 g)
• Freshly cracked black pepper, to taste
• 4 tablespoons butter (60 g)
• ¼ cup all-purpose flour (30 g)
• ¾ teaspoon garlic powder (2.25 g)
• ½ teaspoon onion powder (1.5 g)
• 1 cup chicken broth (240 mL)
• 1 cup beef broth (240 mL)
• 1½ teaspoons Worcestershire sauce (7.5 mL)
• 1 teaspoon beef bouillon (5 g)
• 1 teaspoon apple cider vinegar (5 mL)
• 10 oz (280 g) white cheddar cheese curds, at room temperature
• Fresh parsley, minced