Restaurants›Big Ditch Brewing Company›HAND-CUT POUTINE Recipe

HAND-CUT POUTINE Recipe

Inspired by Big Ditch Brewing Company

Time45m

Serves4

Hand cut seasoned french fries topped with Excavator gravy and cheese curds

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fries

4 cups Russet potatoes4 cups Tuscany sunflower oil1 tsp Celtic sea salt1 tsp black pepper

Method

Preparation

Prepare the Fries

Peel the russet potatoes and cut them into fries. Rinse in cold water to remove excess starch, then pat dry with a towel.

Fry the Potatoes

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt and pepper.

Make the Gravy

In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for 2 minutes. Gradually add the broth, whisking continuously until the gravy thickens, about 5-7 minutes. Stir in Worcestershire sauce, onion powder, garlic powder, salt, and pepper.

Assemble the Poutine

Place a generous portion of fries on a plate, top with cheese curds, and ladle the hot gravy over the fries and cheese curds. Serve immediately.