Poutine Recipe

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/3- to 1/2-inch thick sticks for classic poutine fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch, then transfer to a large bowl of cold water and chill for at least 30 minutes (or up to 2 hours) in the refrigerator.

Dry and optional toss

Drain the fries and pat completely dry with clean kitchen towels or paper towels. If using cornstarch for extra crispness, place the dried fries in a bowl, sprinkle 1 tablespoon cornstarch over them, and toss gently to coat evenly. Season with 1 tsp salt and 1 tsp black pepper, distributing evenly.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, add fries and blanch for 4–6 minutes until the centers are cooked but exterior is pale and soft, not browned. Remove with a spider or slotted spoon and drain on a wire rack or paper towels. Let cool for 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden-brown and crisp. Drain on a wire rack or paper towels and immediately sprinkle a little extra salt to taste if desired.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When bubbling, add 3 tablespoons all-purpose flour and whisk constantly to form a smooth roux. Cook the roux for 2–3 minutes, stirring, until it smells slightly nutty and turns a light golden color (do not let it burn).

Add stocks and seasonings

Gradually whisk in 2 cups beef stock and 1 cup chicken stock in a steady stream to prevent lumps. Add 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce. Bring the mixture to a gentle simmer, whisking frequently until the gravy thickens to a pourable but coat-the-back-of-a-spoon consistency (about 5–8 minutes). If it becomes too thick, whisk in small splashes of water or additional stock to reach desired thickness.

Finish and season

Season the gravy with 1 teaspoon salt and 1 teaspoon freshly ground black pepper to taste. Keep the gravy warm over the lowest heat setting, stirring occasionally. If desired, strain the gravy through a fine-mesh sieve for a silky texture.

Assemble poutine

Divide the hot fries between 4 shallow bowls or plates (roughly a generous handful per serving). Scatter 1/2 cup fresh cheese curds evenly over the fries while still hot so they start to soften. Spoon hot gravy over the fries and curds—use enough to warm and slightly melt the curds but not so much that the fries become soggy (about 1/2 cup gravy per serving).

Garnish and serve

Sprinkle chopped fresh parsley if using. Serve immediately while fries are crisp and cheese curds are melty. Offer extra gravy at the table.