Poutine Recipe

Prepare potatoes

Cut the peeled russet potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove excess starch, then soak in a bowl of cold water for at least 30 minutes (or up to 2 hours) to crisp.

Dry and par-cook

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry to prevent oil splatter. Heat 2 cups of vegetable oil in a heavy saucepan or deep fryer to about 325°F (160°C). Working in batches, fry the potatoes 3–4 minutes until just tender but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 10 minutes.

Finish crisping

Increase oil temperature to 375°F (190°C). Return the par-cooked fries in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1 tsp kosher salt and 1/2 tsp black pepper, tossing gently to coat. Keep warm in a low oven (200°F/95°C) while preparing remaining components.

In a medium skillet, heat 1 tsp olive oil over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds more until fragrant.

Add the removed-sausage meat to the skillet. Break it up with a spatula and cook, stirring occasionally, about 7–9 minutes until browned and cooked through. Season with 1/4 tsp salt and 1/4 tsp pepper. If there is excess fat, drain off most but leave a bit to coat the crumbles for flavor. Keep warm.

In a small saucepan over medium heat, add 1 tbsp butter. When melted, add 2 tbsp dry red wine and simmer 1–2 minutes to reduce slightly (skip wine if you prefer).

Add 1 cup beef demi-glace and 2 tbsp stock if needed to reach a pourable consistency. Bring to a gentle simmer, stirring, and cook 3–4 minutes until glossy and slightly thickened. Season with 1/4 tsp freshly ground black pepper to taste. Keep warm on low heat; if it becomes too thick, thin with a tablespoon of stock or water.

Preheat oven to 375°F (190°C) if you want to bake briefly to meld components (optional).

Place the hot fries in an oven-safe serving dish or individual plates. Distribute the warm Italian sausage crumbles evenly over the fries.

Scatter the fresh cheese curds evenly over the fries and sausage so they sit on top and between fries.

Pour the warm demi-glace gravy evenly over the assembled fries, sausage, and curds so cheese begins to soften and melt. If you prefer melted curds, place the assembled dish in the preheated oven for 3–5 minutes until curds are slightly softened but still hold some shape.

Remove from oven (if used). Dot with 1 tbsp unsalted butter over the top so it melts into the gravy slightly. Garnish with chopped fresh parsley if desired. Serve immediately while hot so fries remain crisp and cheese curds are warm and squeaky.