Poutine Recipe

Prepare potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch thick sticks. Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly with clean kitchen towels or paper towels.

Par-cook (optional for crispier fries)

Bring a pot of salted water to a simmer. Add the cut potatoes and simmer 4–5 minutes until just tender but not falling apart. Drain and spread on a tray to dry and cool completely (about 15 minutes).

Fry (first fry)

Heat 1 inch (or enough) of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). If you did not par-cook, proceed with raw fries. Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a wire rack or paper towels to drain and cool.

Fry (second fry)

Increase oil temperature to 375°F (190°C). Fry the cooled potatoes in batches until golden brown and crisp, about 2–3 minutes per batch. Drain on paper towels, immediately season with 1 tsp salt and 1 tsp black pepper (adjust to taste). Keep warm in a low oven (200°F / 95°C) while you make the gravy and assemble.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture is golden and smells slightly nutty (this cooks out the raw flour taste).

Add stock and seasonings

Slowly pour in 2 cups beef stock while whisking continuously to avoid lumps. Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, and 1 tsp salt plus 1/2 tsp black pepper. Add 1 tsp fresh thyme leaves if using. Bring to a gentle simmer.

Simmer to thicken

Reduce heat to low and simmer for 6–8 minutes, stirring occasionally, until gravy thickens to a coat-the-back-of-a-spoon consistency. Taste and adjust seasoning (more salt or Worcestershire for depth). If gravy is too thick, whisk in up to 2 tablespoons hot water or stock; if too thin, simmer a little longer.

Divide the hot fries between two shallow plates or bowls.

Scatter about three-quarters of the cheese curds evenly over the fries so they begin to soften from the heat.

Spoon hot gravy generously over the fries and curds, ensuring the curds begin to melt but still retain some texture. Taste one bite and add additional gravy or a pinch of salt/pepper if needed.

Top with remaining cheese curds and garnish with chopped parsley if desired. Serve immediately so fries remain crisp and curds are warm and slightly gooey.