Poutine Recipe

Prepare potatoes

Peel the potatoes if you prefer (skins on is fine). Cut each potato into 1/2-inch to 3/4-inch fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Soak and dry

Place the rinsed fries in cold water and chill in the refrigerator for at least 30 minutes, or up to 2 hours. Drain and pat completely dry with clean kitchen towels or paper towels.

Toss with cornstarch and season

Place the dried fries in a bowl, sprinkle with cornstarch, salt, and pepper, and toss until evenly coated. The cornstarch helps achieve a crisp exterior.

Fry - first cook (blanch)

Heat 2 cups vegetable oil in a heavy-bottomed pot or fryer to 300°F (150°C). Fry the potatoes in batches (do not crowd) for 4–5 minutes until softened but not browned. Remove to a paper towel–lined tray and let cool.

Fry - second cook (crisp)

Increase the oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and season immediately with a pinch of salt.

Make roux

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 2–3 minutes until the mixture bubbles and turns light golden — this cooks out the raw flour taste.

Add stocks

Slowly whisk in the beef stock and chicken stock a little at a time to avoid lumps. Bring to a gentle simmer, whisking constantly until the gravy begins to thicken, about 5–7 minutes.

Season and finish

Add Worcestershire sauce, soy sauce, black pepper, and salt. Taste and adjust seasoning as needed. If the gravy is too thick, thin with a few tablespoons of water or additional stock to reach a pourable consistency suitable for coating fries and melting cheese curds.

Warm the cheese curds briefly: if the curds are cold, place them in a warm bowl for a few minutes so they soften and will melt slightly under hot gravy.

Pile the fries on a large serving platter or divide among individual plates, creating a slight mound so gravy can soak in.

Scatter the cheese curds evenly over the hot fries, trying to distribute them so each portion has plenty of curds.

Ladle the hot gravy generously over the fries and curds, ensuring the curds begin to soften and the fries are well coated. Serve immediately while hot and squeaky.

Garnish with chopped chives if using. Serve family-style as a sharable appetizer.