Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Peel and rinse the potatoes. Then cut into thin fry-shaped pieces and place in a large bowl filled with cold water. Allow to soak for at least 30 minutes. Drain and then pat dry with a clean kitchen towel. Make sure they're as dry as possible. Return to the bowl and drizzle in the olive oil. Add the salt, pepper, granulated garlic and paprika and give it a toss until evenly combined. Pour out onto the prepared baking sheet, spreading them into an even single layer. Bake for 20 minutes.

Meanwhile, to make the meatballs, in a large bowl, combine the ground sirloin, eggs, bread crumbs, milk, garlic, thyme, rosemary, salt and pepper until just mixed through. Shape into twelve even meatballs about the size of a golfball.

Remove the baking sheet from the oven and then raise the oven temperature to 425°F. Carefully push the potatoes to one side of the baking sheet, making sure to leave them in a single layer as best as possible. Place the meatballs onto the empty side of the pan in a single layer, spaced out a bit. Bake until the fries are golden brown and the meatballs reach an internal temperature of 160°F, about 30 to 35 minutes.

To make the sauce, set a medium saucepan over moderate heat with the butter. Once melted, add the shallot and sauté until softened, about 5 minutes. Add the brandy and cook until it's almost all evaporated from the pan and that harsh alcohol smell is gone. Stir in the stock and simmer uncovered until the sauce has reduced by half, about 5 minutes. Lower the heat and stir in the heavy cream. Simmer, making sure it doesn't boil, until the sauce has reduced slightly and thickened, about 2 to 3 minutes. Stir in the peppercorns and give it a taste. Adjust seasoning, adding salt or more pepper as needed.

Once the meatballs are done, carefully remove the baking sheet from the oven. Serve the meatballs with the peppercorn sauce spooned over them and garnish the meatballs and the fries with the parsley. Enjoy!