Power Play Poutine Recipe

Prep potatoes

Peel the russet potatoes (if desired) and cut into 1/3- to 1/2-inch thick sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak the rinsed fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch and improve crispness. Drain and pat completely dry with clean kitchen towels or paper towels.

If using cornstarch for extra crispness: toss the dried fries with 2 tablespoons cornstarch in a large bowl until evenly coated, then shake off excess. Season lightly with 1 tsp salt and 1 tsp black pepper.

Heat the vegetable oil in a heavy pot or deep-fryer to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until they are cooked through but not browned. Remove to a wire rack or paper towels to drain.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–4 minutes until golden brown and crispy. Drain on paper towels and season immediately with a pinch of salt to taste.

While the fries are resting after the first fry (or while finishing the second fry), make the gravy. In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter until foaming.

Add 3 tablespoons all-purpose flour to the melted butter and whisk continuously to form a roux. Cook the roux for 2–3 minutes, whisking, until it turns a light golden brown and smells slightly toasty (take care not to burn it).

Gradually whisk in 2 cups beef stock and 1 cup chicken stock, a little at a time, smoothing out lumps after each addition. Bring the mixture to a gentle simmer.

Stir in 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce. Simmer for 6–8 minutes, whisking occasionally, until the gravy thickens to a glossy, spoon-coating consistency. If the gravy becomes too thick, thin with a tablespoon or two of additional stock or water.

Season with freshly ground black pepper and salt to taste. Keep the gravy warm over very low heat until ready to assemble.

Divide the hot fries among 4 serving plates or one large platter (serves 4).

Scatter 1/2 cup cheese curds over the fries on each plate while fries are hot so the curds begin to soften but retain some chew.

Ladle the hot gravy evenly over the fries and cheese curds, using enough to thoroughly smother the fries and melt the curds slightly (about 1/2 cup gravy per serving, adjust as desired).

Garnish with chopped fresh chives if using. Serve immediately so fries remain crisp under the gravy and cheese curds are warm and melty.