Traditional Poutine Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/3–1/2-inch sticks for classic poutine fries. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.

Par-cook (first fry)

Heat oil in a deep pot or heavy skillet to 325°F (163°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently. Working in batches, fry the potatoes 3–4 minutes until just softened and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 5–10 minutes.

Final fry

Raise the oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches 2–4 minutes until golden-brown and crisp. Drain on a rack or paper towels, season immediately with 1 tsp salt and 1/2 tsp pepper, tossing gently to coat.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Once foaming subsides, add 2 tbs all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture turns a light golden brown and smells toasty (this cooks out the raw flour taste).

Add stock

Gradually whisk in 2 cups beef stock, adding a little at a time to avoid lumps. Once combined, bring to a gentle simmer while whisking to smooth the gravy.

Season and thicken

Stir in 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt. Continue simmering 4–6 minutes until the gravy thickens to a coating consistency (it should be pourable but not watery). Taste and adjust seasoning.

Keep warm

Reduce heat to low and keep the gravy warm while you assemble the poutine. If it thickens too much, thin with a splash of beef stock or hot water.

Warm curds (optional)

If your cheese curds are cold and squeaky, let them sit at room temperature for 10–15 minutes or briefly microwave them in a single layer for 8–10 seconds so they soften slightly but do not melt completely.

Plate

Divide the hot fries between 2 plates (or one large platter). Scatter half of the fresh cheese curds evenly over the fries so some curds nestle into the fry layer.

Ladle gravy

Ladle hot beef gravy over the fries and curds, using enough to warm and slightly melt the curds (typically 3/4–1 cup per serving). The gravy should be hot so the curds soften and become slightly melty while retaining some texture.

Finish

Scatter the remaining cheese curds on top and spoon any remaining gravy over them. Sprinkle optional chopped parsley for color and serve immediately while hot and saucy.