Poutine Recipe
French fries topped with cheese curds and gravy.
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Ingredients
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Fries
Gravy
Toppings
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thick fries, about 1/4 inch wide.
- 2
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch and help achieve crispiness.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Remove fries from the water and pat them dry with a towel. Fry them in batches until golden brown and crispy, about 5-7 minutes per batch.
- 5
Season the Fries
Remove the fries from the oil and drain on paper towels. Immediately sprinkle with salt to taste.
Gravy
- 6
Make the Roux
In a saucepan over medium heat, melt the unsalted butter. Add the flour and whisk continuously for about 2-3 minutes until golden.
- 7
Add the Broth
Gradually whisk in the beef or chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
- 8
Season the Gravy
Add soy sauce and black pepper to the gravy. Continue to simmer for about 5-10 minutes until thickened to your liking.
Assembly
- 9
Assemble the Poutine
Place a generous portion of fries on a serving plate. Top with cheese curds and then pour the hot gravy over them.
- 10
Garnish and Serve
Sprinkle chopped parsley on top for garnish. Serve immediately while hot.
