Poutine Recipe
French fries cooked to perfection smothered with brown gravy and real cheddar cheese curds. so good
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Ingredients
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Fries
Gravy
Toppings
Method
Fries
- 1
Prepare the Potatoes
Wash the Russet potatoes thoroughly and peel them if desired. Cut them into thick strips to create fries.
- 2
Soak the Potatoes
Soak the cut fries in cold water for at least 30 minutes to remove excess starch, which helps them become crispy.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Remove the fries from the water, pat them dry, and fry them in batches for about 5-7 minutes, or until golden brown and crispy. Drain on paper towels and season with salt.
Gravy
- 5
Make the Roux
In a saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook, stirring constantly, until the mixture is golden brown, about 2-3 minutes.
- 6
Add Broth
Slowly whisk in the beef broth, ensuring there are no lumps. Continue to cook, stirring frequently, until the gravy thickens, about 5-7 minutes.
- 7
Season the Gravy
Stir in Worcestershire sauce, salt, and black pepper to taste. Keep warm until ready to serve.
Assembly
- 8
Combine Ingredients
On a serving plate, pile a generous portion of hot fries. Pour the hot gravy over the fries, ensuring they are well covered.
- 9
Add Cheese Curds
Top the fries and gravy with cheddar cheese curds, allowing them to soften slightly from the heat of the gravy.
- 10
Serve Immediately
Serve the poutine hot and enjoy!
