Classic Poutine Recipe

Prep potatoes

Wash and scrub the potatoes. Cut each potato into 1/3" to 1/2" thick matchstick fries (hand-cut style). Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat oil in a deep heavy pot or deep-fryer to 300°F (150°C). Working in batches, fry the dried potato sticks for 4–5 minutes until they are limp and beginning to set but not browned. Use a slotted spoon to transfer fries to a paper towel-lined tray. Let cool for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden and crisp. Drain on fresh paper towels, immediately season with 1 tsp salt and 1/4 tsp black pepper while hot. Keep fries warm in a single layer on an oven-safe tray in a 200°F (95°C) oven while you finish the gravy.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk constantly for 2–3 minutes until the raw flour taste cooks out and the mixture turns a light golden color (blond roux). Do not let it brown too much.

Add stock and seasonings

Gradually whisk in 2 cups beef stock and 1/2 cup chicken stock, a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently until the sauce thickens to a gravy consistency (enough to coat the back of a spoon) — about 4–6 minutes. Stir in 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, 1/4 tsp freshly ground black pepper, and 1/2 tsp salt. Taste and adjust seasoning as desired. If gravy becomes too thick, whisk in up to 2 tbsp additional stock or water to reach desired consistency.

Keep warm

Lower heat to the lowest setting and keep the gravy warm, stirring occasionally. If necessary, cover and place the saucepan in a warm spot while finishing assembly.

Portion the fries onto a plate or shallow bowl (for small: about 2 cups fries; for large: about 3.5–4 cups). Scatter the fresh cheese curds evenly over the hot fries so they begin to soften.

Ladle hot gravy over the fries and curds, using enough to warm and partially melt the curds (about 3/4 to 1 cup gravy for small, 1.5 cups for large). The curds should start to soften but still retain some texture.

Garnish with chopped chives and a few drops of hot sauce if using. Serve immediately so fries remain crisp and curds are warm and slightly melty.