Saffron Poutine Recipe
Crispy fries covered in Saffron sauce, baked with mozzarella cheese.
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Ingredients
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Fries
Saffron Sauce (Gravy-style)
Assembly & Topping
Method
Fries
- 1
Prep potatoes
Preheat oven to 425°F (220°C). Wash and peel potatoes if desired. Cut potatoes into 1/3–1/2-inch fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.
- 2
Toss and dust
In a large bowl, toss the dried fries with cornstarch, 1 tsp salt, and 1 tsp black pepper until evenly coated.
- 3
Fry or bake
Option A — Deep-fry: Heat vegetable oil in a deep pot to 325°F (165°C). Fry fries in batches for 4–5 minutes until pale and slightly tender. Remove to a wire rack to drain. Increase oil to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels and season lightly with 1/2 tsp salt while hot. Option B — Oven-bake: Toss coated fries with 2 tbsp oil (reserve remaining oil if needed). Spread in a single layer on a rimmed baking sheet lined with parchment. Bake at 425°F (220°C) for 20–25 minutes, turning once, until golden and crisp. Finish under broiler for 1–2 minutes if additional crisping is needed. Season with 1/2 tsp salt while hot.
Saffron Sauce (Gravy-style)
- 4
Bloom saffron
Place saffron threads in a small bowl with 2 tablespoons hot water. Let sit 5–10 minutes to bloom and release color and aroma.
- 5
- 6
Make roux and add stock
Sprinkle 2 tablespoons flour over the softened shallot and garlic and cook, stirring constantly, 1–2 minutes to remove raw flour taste without browning heavily. Gradually whisk in 2 cups chicken (or vegetable) stock, bringing mixture to a simmer and whisking to eliminate lumps.
- 7
Finish sauce
Stir in 1 cup heavy cream, the bloomed saffron with its soaking water, 1 teaspoon soy sauce, and 1 teaspoon lemon juice. Simmer gently 4–6 minutes until the sauce thickens to a coat-the-back-of-a-spoon consistency. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). Keep warm on very low heat; whisk occasionally. If sauce becomes too thick, thin with up to 2 tablespoons extra stock or water.
Assembly & Bake
- 8
Preheat and arrange
Preheat oven to 375°F (190°C) if not already hot from baking fries. Place the cooked fries in an ovenproof shallow baking dish or a large cast-iron skillet, distributing them evenly in a single layer or slightly piled.
- 9
Dress with saffron sauce
Ladle the warm saffron sauce evenly over the fries so they are well coated but not swimming. Reserve a little sauce (2–3 tablespoons) if you prefer some drizzle after baking.
- 10
Top with cheese
Scatter 2 cups shredded fresh mozzarella (or cheese curds) evenly over the sauced fries. If using, sprinkle 2 tablespoons grated Parmesan for extra savory flavor.
- 11
Bake to melt
Bake in the preheated oven for 8–12 minutes until cheese is melted and bubbling. For browned spots, place under the broiler 1–2 minutes, watching closely to avoid burning.
- 12
Finish and serve
Remove from oven and let sit 2 minutes. Garnish with chopped parsley and a light sprinkle of red pepper flakes if desired. Serve immediately, optionally passing extra warmed saffron sauce at the table.