Peel potatoes and cut into 1/3 inch thick fries.

Soak fries in cold, salted water and bring to a boil until first bubble appears, then remove and drain on a cookie rack.

Transfer fries to paper towel lined plate and refrigerate to cool and dry.

Heat vegetable oil to 325°F. Fry fries in small batches until a crust forms, then return to cookie rack and refrigerate again until cool.

In a saucepan, heat chicken stock over medium heat with rosemary sprig, garlic, and salt.

While fries are cooling the second time, make the gravy. Heat chicken fat or pan drippings in a saucepan over medium heat.

Whisk in flour to form a paste, then gradually add warm, herby chicken stock, whisking constantly to avoid clumps.

Add chopped rosemary to the gravy and simmer until thickened.

Heat oil to 385°F and fry cooled potatoes again until golden brown.

Remove fries from pot and place on paper towels. Season generously with salt and black pepper, then drizzle with truffle oil.

Toss thinly sliced shallots with a little flour and fry in hot oil for about 20 seconds or until crispy.

Layer fries in an oven proof dish, cover with gravy, then top with cheese curds and crispy shallots.

Broil in the oven until cheese curds begin to brown.

Garnish generously with green onions.