Mini Poutine Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1/4–1/2 inch sticks for classic fries. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak the cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to remove additional starch. This improves crispness.

After soaking, drain and pat the fries very dry with clean kitchen towels or paper towels. If using cornstarch for extra crispiness, toss the dried fries with 1 tablespoon cornstarch until evenly coated.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (165°C). If you don’t have a thermometer, heat until oil shimmers but is not smoking.

Blanch fry: In batches (do not overcrowd), fry the potatoes for 3–4 minutes until they are softened but not colored. Remove with a slotted spoon and drain on a baking sheet lined with paper towels. Let cool 5–10 minutes.

Raise oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry 2–3 minutes more, or until golden brown and crisp. Drain on paper towels, immediately season with 1 tsp kosher salt and 1 tsp ground black pepper while hot.

While fries are resting from the first fry, make the gravy. In a small saucepan over medium heat, melt 2 tablespoons unsalted butter until foaming.

Add 2 tablespoons all-purpose flour and whisk continuously to form a roux. Cook the roux 1–2 minutes until it turns a light golden color and loses the raw flour smell—do not let it brown too much.

Gradually whisk in 1 cup beef stock and 1/2 cup chicken stock, a little at a time, until smooth and combined. Increase heat to medium-high and bring to a gentle simmer to thicken.

Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt. Taste and adjust seasoning. Simmer 3–5 minutes, whisking occasionally, until the gravy reaches a pourable but coating consistency. If too thick, thin with a tablespoon or two of water or additional stock; if too thin, simmer a bit longer.

Divide the fries between two small serving bowls or one larger plate (this recipe yields roughly 2 servings).

Scatter the cheddar cheese curds evenly over the hot fries so the heat begins to soften them.

Ladle the hot gravy over the fries and curds so the cheese softens and the gravy soaks the fries—use about half the gravy, then add more to taste. The heat will help melt the curds slightly without fully melting them.

Garnish with chopped fresh parsley if using and serve immediately so fries remain crisp and cheese curds are warm and slightly gooey.