Fries Poutine Recipe

Prep and rinse

Wash and peel (optional) the russet potatoes. Cut into 1/3-1/2-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and let soak for 20–30 minutes to remove excess starch.

Dry and season

Drain the soaked fries and rinse under cold water. Thoroughly pat dry with clean kitchen towels or paper towels. Toss dried fries with 1 tsp salt and 1/2 tsp black pepper just before frying.

Cook

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, fry the fries for 3–4 minutes until soft but not browned. Remove to a wire rack or paper towel-lined sheet. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and keep warm.

Make a roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (take care not to let it brown too dark).

Add stock and season

Slowly whisk in 2 cups beef stock, a little at a time to avoid lumps. Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, and 1/4 tsp freshly ground black pepper. Bring to a gentle simmer, whisking frequently until the gravy thickens, about 4–6 minutes.

Adjust and keep warm

Taste and add up to 1/4 tsp salt if needed. Keep the gravy warm over the lowest heat or transfer to a small insulated container until ready to use; whisk before pouring to smooth out any skin.

Divide the hot fries onto serving plates or a shallow platter so they form an even layer.

Scatter 1 cup of cheese curds evenly over the hot fries so they begin to soften.

Ladle the hot gravy over the fries and curds, enough to coat and warm the curds and create pockets of sauce (about 1–1 1/2 cups). The curds should become soft and slightly melty but still retain some bite.

If using, sprinkle chopped chives or parsley over the top and serve immediately so the fries remain crisp under the gravy.