French Fries Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (peels can remain for a more rustic fry). Cut each potato into 1/3-1/2 inch thick sticks (matchstick to steak-fry thickness). Keep sizes uniform for even cooking.

Place the cut fries in a large bowl and cover with cold water. Stir once to release surface starch, then let soak for at least 30 minutes and up to 2 hours. This step removes excess starch and helps achieve crispness.

After soaking, drain the potatoes and rinse under cold water until the water runs clear. Spread the fries in a single layer on clean kitchen towels or paper towels and pat very dry. If using cornstarch, toss the dried fries with 1 tablespoon cornstarch to lightly coat; this promotes extra crispness.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool while you bring oil to final temperature.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes, until golden brown and crisp. Drain on a rack or paper towels and immediately season with 1 teaspoon salt (adjust per batch) while hot.

While the fries are cooling after the first fry (or during the second fry step if you have help), make the gravy so it's hot when serving. Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat.

Add 3 tablespoons all-purpose flour to the melted butter to make a roux. Whisk continuously for 2–3 minutes until the roux turns a light golden brown and loses the raw flour smell. Do not let it darken too much; you want a brown gravy but not a burnt flavor.

Gradually whisk in 2 cups beef stock and 1 cup chicken stock, a little at a time, to prevent lumps. Bring the mixture to a simmer over medium heat while whisking. The gravy will thicken as it heats; simmer gently for 4–6 minutes to develop flavor and reach a saucy consistency that will coat fries (add more stock or a touch of water if it becomes too thick).

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon mushroom powder or a small splash of balsamic if using. Taste and add salt as needed. Keep the gravy warm on the lowest heat setting; whisk occasionally to prevent a skin from forming.

Divide the hot fries among 4 plates or one large shallow serving dish.

Scatter the cheese curds evenly over the hot fries so they begin to soften. If curds are cold and don't melt, briefly (10–20 seconds) pop the assembled fries and curds under a very hot broiler or in a microwave at 20–30% power — just enough to soften but not completely melt into a cheese sauce. Traditional poutine uses intact curds that get slightly softened and 'squeaky.'

Ladle hot gravy generously over the fries and cheese curds so the cheese begins to soften and the fries are coated. Serve immediately.

Garnish with chopped fresh parsley if desired and serve hot. Provide extra salt and pepper at the table.