Poutine Recipe

Peel the potatoes if desired (peels can be left on for extra texture). Cut each potato into 1/3–1/2-inch thick sticks for classic poutine fries. Rinse the cut fries thoroughly under cold water until water runs clear to remove excess starch.

Soak the rinsed fries in a large bowl of cold water for at least 30 minutes (up to 2 hours) to further remove starch and help crisping. Drain and pat completely dry with clean kitchen towels or paper towels.

If using cornstarch for extra crisp, toss the dried fries with 1 tablespoon cornstarch until lightly coated.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Use enough oil to come about 2–3 inches up the sides of the pot. Fry the potatoes in batches (do not overcrowd) for 4–5 minutes until they are softened and pale golden but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase the oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden brown and crisp. Transfer to a wire rack or paper towels and immediately season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Keep warm in a low oven (200°F/95°C) if needed.

Prepare roux

While the fries are par-cooking, melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/2 cup all-purpose flour and whisk constantly to form a smooth roux. Cook the roux for 2–3 minutes until it turns a light golden color and loses the raw flour smell, whisking to prevent burning.

Gradually whisk in 2 cups beef stock and 1 cup chicken stock, a ladle at a time at first to keep the mixture smooth. Bring the mixture to a gentle simmer, whisking constantly to incorporate the roux into the stock. The gravy will begin to thicken as it simmers.

Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, and 1/2 teaspoon freshly ground black pepper. Simmer the gravy for 6–8 minutes, stirring occasionally, until it reaches a glossy, pourable consistency that will coat the back of a spoon. If the gravy becomes too thick, thin with up to 1/4 cup additional stock or water. Taste and adjust salt as needed.

Keep the gravy warm over the lowest heat setting, stirring occasionally. If it sits too long and thickens, whisk in a splash of hot stock or water to loosen before serving.

Divide the hot fries among 4 shallow bowls or plates (approximately 1–1¼ cups fries per serving).

Scatter about 1/2 cup (roughly 1/4 of the total) cheese curds evenly over the hot fries so the heat softens but does not fully melt them. Use slightly more or less to taste.

Ladle hot gravy over the fries and curds, using enough to thoroughly warm and partially melt the curds (about 1/2 cup gravy per serving). The curds should begin to soften and become slightly gooey under the hot gravy.

Garnish with optional chopped parsley and a few drops of hot sauce if desired. Serve immediately so fries remain crisp and cheese curds are warm and squeaky.