Fill a large pot with cold water and place cut fries in the water. Cover and let sit for 2-3 hours or overnight in the fridge.

When ready to cook fries. Remove them from the water and lay them out on towels to soak up the water. Pat surface of fries dry with another towel.

Mix cornstarch and water together and set aside.

In a medium sauce pan melt butter over medium heat and stir in the flour. Cook for about 2- 3 minutes stirring constantly. When the rue begins to turn golden add the garlic and cook for another 30 seconds. Add chicken broth. Bring to a boil then stir in the water/cornstarch mixture. Cook for another 2 minutes then reduce heat to low to keep warm.

In a large pot heat oil to 325 Degrees F. Make sure you use a thermometer to be accurate with your temperature. Cook in two batches. Carefully place first batch of fries into the hot oil and cook for about 1 1/2 minutes.

Remove fries from oil and place on a cooling rack.

Check oil temperature and let heat back to 325 Degrees. Cook second batch of fries.

Remove second batch.

Bring oil temperature to 375 Degrees F for second cook. This will give your fries their crisp golden layer.

Place first batch of fries into the hot oil and cook for 4-5 minutes.

Remove to rack and cook second batch.

Generously salt fries.

Place hot fries in serving dish and sprinkle with cheese curds and then pour hot gravy over.

Sprinkle with chives and serve immediately.