Classic Poutine Recipe

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/3- to 1/2-inch thick fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak the cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch and improve crispiness. Chill in the refrigerator if soaking longer than 30 minutes.

Drain the fries and pat them completely dry with clean kitchen towels or paper towels. Any surface moisture will cause oil to spit and reduce crisping.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly.

Blanch fry (first fry): Working in batches to avoid crowding, fry the potatoes for 4–5 minutes until they are softened and beginning to turn a pale golden color but not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.

Increase oil temperature to 375°F (190°C). When hot, fry the blanched fries again in batches for 2–3 minutes or until crisp and deep golden brown. Remove and drain on a wire rack. Immediately season with 1 tbs kosher salt and 1 tsp freshly ground black pepper while the fries are hot.

While the fries are cooling after the first fry, make the smoked gravy. In a medium saucepan over medium heat, melt 3 tbs unsalted butter until foaming but not browned.

Whisk in 3 tbs all-purpose flour and cook, stirring constantly, for 2–3 minutes to make a blond roux. Do not let it darken too much; this keeps the gravy smooth and slightly nutty.

Slowly whisk in 2 cups beef stock and 1 cup chicken stock a little at a time to prevent lumps. Bring the mixture to a gentle simmer, whisking constantly until it thickens to a gravy consistency (about 4–6 minutes).

Stir in 1 tbs soy sauce, 1 tsp Worcestershire sauce, 1 tsp liquid smoke, and 1 tsp smoked paprika. Taste and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, adjusting to preference. Simmer on low for 2–3 minutes to let flavors meld. Keep warm over the lowest heat, stirring occasionally.

If your cheese curds are refrigerated and slightly cold, let them sit at room temperature for 10 minutes so they are slightly softer and will squeak; cold curds are fine but may not melt as readily under gravy.

Place a portion of hot fries in a shallow bowl or on a plate. Scatter 2–3 oz (portion to taste) of fresh cheese curds evenly over the fries so curds are distributed across the surface.

Ladle the hot smoked gravy over the fries and cheese curds immediately, covering the curds so they begin to soften and partially melt. Use 1/3 to 1/2 cup gravy per serving depending on how saucy you like it.

If desired, garnish with chopped fresh chives or parsley. Serve immediately while hot so the curds are warm and slightly melty.