Poutine Recipe

Prepare potatoes

Wash and peel (optional) the potatoes. Cut into 1/2-inch (12 mm) wide batons. Rinse cut fries under cold water until water runs clear to remove excess starch, then pat thoroughly dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat half of the oil in a deep pot or deep-fryer to 300°F (150°C). Fry potatoes in batches, without browning, for 4–5 minutes until soft but pale. Remove with a slotted spoon and drain on paper towels. Allow fries to cool to room temperature (15–30 minutes).

Second fry

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches 2–3 minutes until golden-brown and crisp. Drain on paper towels, immediately season with kosher salt and black pepper while hot.

Choose stock

Decide whether to make beef or turkey gravy. If using turkey, replace the beef stock ingredient quantity with 2 cups of turkey stock and set beef stock to 0 cups. The method is identical for either stock.

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook, stirring constantly, for 1.5–2 minutes until the roux is fragrant and lightly golden (do not let it burn).

Add stock and seasoning

Slowly whisk in 2 cups of your chosen stock (beef or turkey), ensuring no lumps form. Add Worcestershire sauce and soy sauce. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, for 5–7 minutes until slightly thickened to a pourable gravy consistency. Taste and adjust seasoning with salt and freshly ground black pepper. If gravy is too thick, whisk in up to 2–4 tablespoons of additional stock or water to reach desired consistency.

Divide the hot fries among 4 shallow bowls or one large serving platter.

Scatter the cheddar cheese curds evenly over the fries while fries are hot so the curds begin to soften but remain in recognizable pieces.

Ladle hot gravy over the fries and curds so the curds melt slightly but retain their chew. Use approximately 1/2 cup gravy per serving (total about 2 cups) or to taste.

Garnish with chopped fresh parsley if using. Serve immediately so fries remain crisp under the gravy.