Poutine M Recipe
fresh cut fries, hot beef cheese curds & chives, gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Gravy
Toppings
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thick fries, about 1/2 inch wide.
- 2
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 3
Dry the Fries
Drain the fries and pat them dry with a clean towel.
- 4
Heat the Oil
Heat vegetable oil in a deep fryer or a large heavy pot to 350°F (175°C).
- 5
Fry the Potatoes
Fry the potatoes in batches for about 5-7 minutes until golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt immediately.
Gravy
- 6
- 7
Make the Roux
Whisk in the flour and cook for 1-2 minutes, stirring constantly until it forms a roux.
- 8
Add the Broth
Gradually add the beef broth while whisking continuously to avoid lumps.
- 9
Season and Thicken
Stir in soy sauce, black pepper, garlic powder, and onion powder. Let it simmer for about 5-10 minutes until thickened.
Assembly
- 10
Plate the Fries
Place a generous serving of fries on a plate.
- 11
Add Gravy and Cheese Curds
Top with hot gravy, followed by cheese curds.
- 12
Garnish
Finish with a sprinkle of chopped chives.
- 13
Serve
Serve immediately while hot.
