Poutine Recipe

Prepare potatoes

Wash and scrub the potatoes thoroughly. Leave the skin on if desired. Cut each potato into 1/3"–1/2" thick sticks (matchstick to classic fry size). Rinse the cut fries in cold water until the water runs clear to remove excess starch, then place in a large bowl of cold water and refrigerate for at least 30 minutes (or up to 2 hours).

Dry fries

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry—any surface moisture will cause oil splatter and soggy fries.

First fry (blanch)

Heat oil in a deep pot or heavy-bottomed fryer to 300°F (150°C). Working in batches to avoid crowding, fry the dried potatoes for 4–5 minutes until softened but not browned. They should be pale and slightly limp. Remove with a slotted spoon to a paper-towel-lined tray and let rest for 10 minutes. Maintain oil temperature between batches.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes, or until golden brown and crisp. Drain on fresh paper towels, immediately season with kosher salt and black pepper while hot.

Make a roux

While fries are resting, melt the unsalted butter in a medium saucepan over medium heat. Add the all-purpose flour and whisk constantly for 2–3 minutes, cooking until the roux turns a light golden brown and loses the raw flour smell. This cooks the flour and gives the gravy its body.

Add stock and seasonings

Gradually whisk in the beef stock so no lumps form. Add beef bouillon (if using), Worcestershire sauce, soy sauce, and freshly ground black pepper. Bring to a gentle simmer, whisking frequently.

Simmer and adjust

Let the gravy simmer for 5–8 minutes until it thickens to a smooth, pourable sauce that will coat the back of a spoon (it should be slightly thicker than a typical pan gravy so it holds on the fries and curds). Taste and season with salt as needed. If the gravy becomes too thick, whisk in up to 2 tablespoons of hot water or additional stock to reach desired consistency. Keep the gravy hot over very low heat, stirring occasionally, until ready to assemble.

Warm cheese curds (optional)

If the cheese curds are very cold, let them sit at room temperature for 10–15 minutes so they are slightly pliable; do not melt them. Warm curds will better soften under hot gravy and provide the classic squeak.

To assemble one large or two individual servings, place a generous portion of hot fries on a shallow serving plate or bowl. Scatter the cheese curds evenly over the hot fries so they sit on top.

Ladle hot beef gravy over the fries and curds, using enough to warm and slightly melt the curds but not so much that the fries become soggy—start with 3/4 cup to 1 cup gravy and add more if desired.

Garnish with the finely chopped chives and serve immediately so the fries remain crisp where not saturated and the curds are soft and melty.