Poutine Recipe

Prepare fries

If making fries: cut russet potatoes into 1/3"–1/2" thick sticks. Rinse in cold water until water runs clear to remove starch, then soak in cold water for 30 minutes to 1 hour for crispiness. Drain and pat completely dry with clean kitchen towels or paper towels.

Prepare onion rings (optional)

If making onion rings instead: peel onions and slice into 1/2" rings. Separate rings and set aside. In a bowl combine 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper. Whisk in 1 cup cold club soda (or beer) until just combined; batter should be slightly lumpy and cold. Keep batter chilled until ready to fry.

Heat oil

Heat 1.5–2 cups neutral frying oil in a heavy-bottomed pan or deep fryer to 350–375°F (175–190°C). Use a thermometer for accuracy. If making fries, use a deep pot and maintain temperature between batches.

First fry (for fries)

For fries: fry in batches at 325°F (160°C) until pale golden and limp but not fully crisp, about 4–6 minutes per batch depending on thickness. Remove and drain on a wire rack or paper towel-lined sheet. Let fries rest 5–10 minutes; increase oil temperature to 375°F (190°C) for final crisping.

Second fry or fry onion rings

For fries: return fries to hot oil (375°F / 190°C) and fry until deep golden brown and crisp, about 2–4 minutes. For onion rings: fry battered rings in batches at 350–365°F until golden brown and crisp, about 2–3 minutes per batch. Drain on wire rack and immediately season with extra salt.

Korean BBQ protein

If using Korean BBQ beef: marinate thinly sliced beef in 1/2 cup Korean BBQ marinade at least 30 minutes (or overnight for best flavor). Pan-sear or grill over high heat in a hot skillet with 1 tbsp oil until nicely caramelized and cooked through, about 2–4 minutes per side depending on thickness. Remove and keep warm. Chop into bite-size pieces if needed.

Buffalo protein

If using buffalo chicken: season chicken strips with salt and pepper. Sear in a hot skillet with 1 tbsp oil until cooked through, 5–7 minutes depending on thickness. Toss immediately with 1/2 cup buffalo sauce to coat evenly.

Dry rub protein

If using dry-rubbed protein: pat meat dry, rub evenly with the 2 tbsp dry rub mix. Sear in a hot skillet with 1 tbsp oil until cooked through and crusty, 4–8 minutes depending on cut. Let rest 3 minutes, then slice or shred as desired.

Melt 3 tbsp butter with 1 tbsp olive oil in a sauté pan over medium heat. Add the 1/2 cup finely diced onion and cook until translucent, 3–4 minutes.

Add the 12 oz sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 6–8 minutes.

Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant. If using, deglaze the pan with 2 tbsp dry sherry or red wine, scraping up browned bits; let the alcohol reduce for 1 minute.

Stir in 3 tbsp flour and cook for 1–2 minutes to form a light roux, coating the mushrooms and cooking out the raw flour taste.

Slowly whisk in 3 cups beef stock until smooth and combined. Add 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer and let thicken, 6–8 minutes, stirring occasionally.

Taste and adjust seasoning. If gravy is too thick, whisk in up to 1/2 cup extra stock or water to reach desired consistency. Keep warm on low heat until ready to assemble.

Divide fries or onion rings between 4 warm shallow bowls or plates (serves 4).

Scatter the 12 oz cheese curds evenly over the hot fries/onion rings so they start to soften and mound up.

Spoon generous ladles of hot mushroom gravy over the cheese curds and fries so the gravy melts the curds.

Top with the prepared protein of your choice: Korean BBQ beef, buffalo chicken, or dry-rubbed meat. Arrange pieces evenly over the poutine.

Garnish with sliced scallions and/or chopped cilantro if using. Serve immediately while hot and the cheese is melty.