Wash the potatoes and peel them if desired. Cut into ½ inch planks. Cut them don into sticks again at ½ inch. Place them in cold water until ready to fry.
Add peanut oil or your favorite cooking oil to a deep fryer or to a large dutch oven. The oil should go about 5 inches up the side of the pot. Heat to 325°F.
Once at temperature, take the potatoes ouf of the water and pat them dry. It is very important the potatoes are dry so the oil won't splatter.
Place handfuls of the potatoes in the oil. This is the blanching step where you cook the potatoes, but are not browning them at this point. Cook for 10 minutes, gently stirring them every so often so they don't stick together. Take the potatoes out and place them on a cooling rack that is sitting on a sheet tray. Repeat with remaining potatoes.
While you are cooking the potatoes, make the gravy. Place the unsalted butter into a small saucepan over medium heat. Once melted, add the flour, garlic powder, onion powder, salt, and pepper and whisk it in so it is like a paste. Cook 2 minutes, whisking constantly.
Slowly stream in the beef stock followed by the chicken stock while whisking constantly so there are no lumps. Bring to a simmer and simmer for 20 minutes to thicken slightly. Whisk occasionally so it doesn't burn on the bottom.
To serve, raised the oil temperature to 375°F. Place handfuls of the the fres back into the hot oil to crisp. It should only take about 2 to 3 minutes. Drain them on a wire rack that is sitting on a sheet tray. Immediately sprinkle a little of the kosher salt on top and top with the remaining fries.
For serving, place the fries on a plate. Top with gravy. Add ½ cup of cheese curds on top. Serve immediately.