Poutine Recipe

Prepare potatoes

Wash and peel the potatoes (peeling optional). Cut into 1/3–1/2 inch sticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch, then drain and pat very dry with kitchen towels.

Par-cook (optional for crispier fries)

Toss the dried fries with 2 tablespoons cornstarch and a pinch of salt and pepper to lightly coat (this step helps extra crisping). Spread on a baking sheet in a single layer and refrigerate for 20–30 minutes to dry slightly, or proceed directly to frying.

Fry - first fry

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches and heat to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until pale, tender but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain.

Fry - second fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper while still hot.

While the second fry is happening, make the gravy so it’s hot when assembling. In a medium saucepan over medium heat melt the butter until foaming but not browned.

Whisk in the all-purpose flour and cook, stirring constantly, for 2–3 minutes to form a roux and remove the raw flour taste. The roux should be golden brown.

Gradually whisk in the beef broth and chicken broth a little at a time to avoid lumps. Bring the mixture to a simmer, whisking constantly until it thickens, about 4–6 minutes.

Stir in Worcestershire sauce, soy sauce, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Taste and adjust seasoning — add more salt or pepper if needed. If gravy becomes too thick, thin with up to 2 tablespoons water or additional broth.

Keep the gravy hot over very low heat, stirring occasionally, until ready to assemble.

Divide the hot fries among 2 plates or shallow bowls (serves 2). Scatter the cheese curds evenly over the fries so that the hot fries begin to soften the curds.

Ladle the hot gravy generously over the fries and cheese curds, covering them so the curds begin to melt but still retain some shape. Use more or less gravy per preference.

Garnish with chopped parsley if using and serve immediately while fries are crisp and gravy is hot.