Poutine Recipe
Fresh cut fries, hot beef gravy, cheese curds, chives
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Ingredients
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Fries
Beef Gravy
Toppings
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into evenly sized fries, about 1/4 inch thick.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 3
Heat the Oil
In a large deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Potatoes
Drain the fries and pat them dry with paper towels. Carefully add them to the hot oil in batches, frying until golden and crispy, about 5-7 minutes per batch.
- 5
Season the Fries
Remove the fries from the oil and place them on paper towels to drain excess oil. Sprinkle them with salt while they are still hot.
Beef Gravy
- 6
Make the Roux
In a saucepan, melt the unsalted butter over medium heat. Stir in the flour and cook for about 2 minutes until it turns golden brown.
- 7
Add Beef Broth
Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer.
- 8
Season the Gravy
Add black pepper, garlic powder, and onion powder to the gravy. Continue to simmer for about 5-10 minutes until thickened.
Assembly
- 9
Assemble the Poutine
On a serving plate, place a generous portion of hot fries. Pour the beef gravy over the fries, ensuring they are well covered.
- 10
Add Cheese Curds
Sprinkle cheese curds generously over the gravy-covered fries.
- 11
Garnish
Chop the chives and sprinkle them on top of the dish for garnish. Serve immediately while hot.
