Poutine Recipe

Time1h

Serves4

Crispy fries topped with cheese curds and gravy.

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Ingredients

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1
Cut Potatoes
Wash and peel the Russet potatoes. Cut them into thick fries, about 1/4 to 1/2 inch wide.
2
Soak Potatoes
Place the cut fries in a bowl of cold water and soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.
3
Dry the Fries
After soaking, drain the fries and pat them dry thoroughly with paper towels. This step is crucial for achieving crispy fries.
4
Heat Oil
In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).
5
Fry Potatoes
Carefully add the dried fries to the hot oil in batches, frying for about 5-7 minutes or until they are golden brown and crispy.
6
Drain and Season
Remove the fries from the oil using a slotted spoon and drain them on paper towels. While still hot, sprinkle with salt.

7
Make the Roux
In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2 minutes, stirring constantly until golden.
8
Add Broth
Gradually whisk in the beef or vegetable broth, ensuring there are no lumps. Continue to cook, stirring often, until the gravy thickens.
9
Season Gravy
Add soy sauce and black pepper to the gravy, stirring to combine. Simmer for an additional 5 minutes, then remove from heat.

10
Combine Ingredients
On a serving plate, place a generous portion of crispy fries. Top with cheese curds, allowing them to slightly melt from the heat of the fries.
11
Add Gravy
Pour the hot gravy over the fries and cheese curds, ensuring even coverage.
12
Serve Immediately
Serve the poutine hot, and enjoy this delicious dish while it's still crispy and savory!