Classic Poutine Recipe

Prepare potatoes

Wash and peel the russet potatoes (peeling optional). Cut potatoes into 1/3- to 1/2-inch thick sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch. Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) to further remove starch and improve crispness.

Par-cook (optional for extra-crisp)

Drain the soaked potatoes and pat dry thoroughly with clean kitchen towels or paper towels. If using cornstarch, toss the dry potato sticks with 1 tablespoon cornstarch to lightly coat — this helps achieve extra-crisp exterior.

Fry or bake

For frying: In a heavy pot or deep fryer, heat vegetable oil to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until tender but not browned. Remove and drain on paper towels; let cool. Increase oil temperature to 375°F (190°C) and fry the fries a second time in batches for 2–3 minutes or until golden-brown and crisp. Drain, season immediately with 1 teaspoon salt and 1 teaspoon black pepper, and keep warm. For oven method: toss potatoes with 1–2 tablespoons oil, spread in a single layer on a baking sheet, bake at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp; season with salt and pepper.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly to make a blond roux, cooking for about 2–3 minutes until the raw flour smell is gone and it turns a light golden color. Do not let it brown too dark.

Add stock and seasonings

Slowly whisk in 2 cups beef stock and 1 cup chicken stock (or additional beef stock) a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking until smooth and slightly thickened, about 4–6 minutes. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Taste and adjust seasoning if needed. If gravy is too thick, add up to 1/2 cup additional stock or water to reach desired pouring consistency. Keep the gravy hot on low heat, whisking occasionally.

Divide the hot fries between serving plates or a shallow serving bowl.

Scatter the 2 cups fresh cheese curds evenly over the hot fries so they begin to soften.

Ladle the hot gravy over the fries and curds, covering enough to melt the curds and coat the fries. Use as much gravy as desired — classic poutine is fairly saucy.

Garnish with chopped fresh parsley, if using, and serve immediately so the curds are warm and slightly melty while still squeaky.