Papa's Poutine Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (skin on is fine). Cut into 1/3–1/2-inch matchstick fries. Rinse cut fries in cold water until water runs clear to remove surface starch.

Soak the rinsed fries in a bowl of cold water for at least 30 minutes (or up to 4 hours) to further remove starch and get crispier fries. Keep in fridge if soaking longer than 1 hour.

After soaking, drain and pat fries thoroughly dry with clean kitchen towels or paper towels. Toss dried fries with 1 tablespoon cornstarch and 1 teaspoon fine sea salt to help crispness and seasoning; spread on a tray in a single layer while you heat the oil.

Pour oil into a large heavy-bottomed pot or deep fryer; heat to 325°F (163°C). Fry the potatoes in batches (don’t crowd) for 3–4 minutes until tender and very pale — this is the first blanching fry. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes a second time in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack; season immediately with a pinch more salt or toss with the optional 1 tablespoon melted butter for richness.

While the fries are soaking or during the first fry, make the gravy. In a medium saucepan over medium heat melt 2 tablespoons unsalted butter.

Add 2 tablespoons all-purpose flour and whisk constantly to make a blonde roux, cooking 1½–2 minutes until it smells slightly nutty and pale golden (do not brown too dark or the gravy will taste gritty).

Slowly whisk in 2 cups beef stock, then 1 cup chicken stock, a little at a time to avoid lumps. Bring to a gentle simmer while whisking to keep smooth.

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon tomato paste, and 1 teaspoon freshly ground black pepper. Simmer gently 6–8 minutes to thicken and concentrate flavors. Taste and season with about 1/2 teaspoon salt, or more to taste. If gravy becomes too thick, thin with a splash of stock or water.

Keep gravy warm on the lowest heat setting, stirring occasionally. If needed, re-whisk briefly before serving to smooth out any skin.

Warm the cheese curds briefly if very cold — 10–15 seconds in the microwave on a low setting or leave at room temperature — so they are slightly soft and squeaky when you assemble.

Divide the hot fries among 4 shallow bowls or plates (about 3/4 cup fries per serving for 4 servings). Scatter 1/2 cup fresh cheese curds over the hot fries so they begin to soften and nestle into the fries.

Ladle hot gravy generously over the fries and curds (about 1/2 cup gravy per serving), allowing the heat to melt the curds slightly and the gravy to pool through the fries.

Garnish with chopped chives or parsley and a few dashes of hot sauce if using. Serve immediately while fries are crisp and gravy is hot so curds stay squeaky.