Poutine Recipe
Fries topped with gravy and cheese curds.
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Ingredients
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Fries
Gravy
Toppings
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch thick) for fries.
- 2
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, which helps achieve a crispier fry.
- 3
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the temperature is accurate.
- 4
Fry the Potatoes
Drain the soaked potatoes and pat them dry with paper towels. Carefully add a batch of fries to the hot oil, being cautious to avoid splattering. Fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels. Season with salt.
Gravy
- 5
Make the Roux
In a saucepan over medium heat, melt the unsalted butter. Once melted, add the all-purpose flour, stirring constantly for about 2-3 minutes until it turns a light golden color.
- 6
Add the Broth
Gradually add the beef or vegetable broth while whisking continuously to prevent lumps. Continue to cook and stir until the gravy thickens, about 5-10 minutes.
- 7
Season the Gravy
Stir in the soy sauce and black pepper. Taste and adjust seasoning if needed. Keep warm until ready to serve.
Assembly
- 8
Assemble the Poutine
On a serving plate or in a bowl, place a generous amount of hot fries. Top with cheese curds and pour the hot gravy over the fries and cheese curds. Serve immediately.