Restaurants›Okanagan Street Food›Poutine Recipe

Poutine Recipe

Inspired by Okanagan Street Food
Time1h
Serves4

fresh cut fries, cheddar curds, and hot housemade gravy

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Ingredients

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Fries

Gravy

Toppings

Method

Fries Preparation

1

Cut and Soak Potatoes

Wash and peel the Russet potatoes, then cut them into thick fries. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.

2

Dry and Fry Potatoes

Drain the fries and pat them dry with paper towels. In a large deep pot, heat the vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels, then sprinkle with salt.

Gravy Preparation

3

Make the Roux

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 2-3 minutes until golden brown, stirring constantly.

4

Add Stock

Gradually whisk in the beef or chicken stock, ensuring there are no lumps. Continue to whisk until the gravy thickens, about 5-10 minutes.

5

Season the Gravy

Stir in the soy sauce, black pepper, garlic powder, and onion powder. Simmer for an additional 2 minutes. Adjust seasoning to taste.

Assemble Poutine

6

Combine Ingredients

Place a generous serving of hot fries on a plate, top with cheddar cheese curds, and pour the hot gravy over the top. Serve immediately.