Pre-heat the oven to 450°F.
Drizzle the potatoes with the EVOO and the seasoning blend or salt and pepper. Arrange the potatoes on a baking sheet. Bake for 40-45 minutes, turning the pan and flipping the potatoes over halfway though cooking time.
Heat a medium pot over medium to medium-high heat. Melt the butter, then whisk in the flour and cook for 30-60 seconds. Whisk in the mustard, Worcestershire sauce and stock. Let the gravy thicken for a couple of minutes so that it coats the back of a spoon. Pour the gravy into small individual cups and serve with the fries alongside for dipping.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.