French Fry Basket Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/3-inch (8 mm) matchstick fries for classic European-style fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (up to 2 hours) to remove excess starch; this yields crisper fries.

Parboil / blanch (optional but recommended)

Drain the soaked fries and transfer to a pot of cold water with a pinch of salt. Bring to a gentle simmer and cook 3–4 minutes until slightly tender but not falling apart. Drain thoroughly and spread on a tray lined with paper towels; pat dry. Chill in refrigerator 15–20 minutes to dry further (optional).

Coat with cornstarch and seasoning

In a large bowl, toss dried fries with cornstarch until lightly coated. Add kosher salt, black pepper, garlic powder, and paprika and toss to distribute evenly. The cornstarch creates an extra-crisp exterior when fried.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (8–10 cm). Heat oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, heat until a small cube of bread sizzles gently and browns slowly.

First fry (blanch)

Working in small batches (do not overcrowd), fry the coated fries for 3–4 minutes until pale, slightly puffed, and cooked through but not browned. Remove with a spider or slotted spoon and drain on paper towels. Let rest 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately season lightly with an extra pinch of kosher salt if desired. Serve piping hot.

In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, chopped cornichons, minced shallot, chopped parsley, lemon juice, Worcestershire sauce, smoked paprika, salt, and black pepper. Whisk until smooth and well combined. Taste and adjust seasoning—add a little more lemon for brightness or a pinch more salt if needed. Chill at least 15 minutes to allow flavors to meld.

Whisk together buttermilk, mayonnaise, and sour cream in a bowl until smooth. Stir in chopped chives, dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Chill at least 15 minutes for flavors to develop. If dressing is too thick, thin with a teaspoon or two of milk or additional buttermilk to reach desired dipping consistency.

Make mushroom gravy

In a medium skillet over medium heat, melt the butter. Add sliced mushrooms and sauté until they release moisture and begin to brown, about 6–8 minutes. Sprinkle the flour over the mushrooms and stir continuously for 1–2 minutes to cook the raw flour taste. Slowly whisk in the beef or vegetable stock, scraping up browned bits. Bring to a simmer and cook 4–6 minutes until slightly thickened. Stir in Worcestershire sauce, salt, and pepper; adjust seasoning to taste. Keep the gravy hot.

Assemble Loaded Poutine

Place hot fries in a serving basket or plate. Scatter the grated cheese blend evenly over the fries so some melts from residual heat. Spoon hot mushroom gravy over the fries and cheese. Garnish with chopped parsley. Serve immediately so cheese is melty and gravy is hot.