Original Poutine Recipe

Prep potatoes

Peel potatoes if desired (skin on is fine). Cut potatoes into 1/3–1/2 inch thick sticks. Rinse the cut fries under cold water until water runs clear to remove excess starch, then pat very dry with kitchen towels.

First fry (blanch)

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C). Fry potatoes in batches so they can move freely for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Rest

Let the blanched fries cool to room temperature (15–20 minutes). This step can be done ahead and fries refrigerated for crispier results.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/2 tsp black pepper, and keep warm.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons all-purpose flour and whisk constantly for 2–3 minutes to cook off the raw flour taste and achieve a light blond roux. Do not let it darken too much for a smooth gravy.

Add stock

Gradually whisk in 2 cups beef stock and 1/2 cup chicken stock (if using), scraping any roux from the bottom. Whisk until smooth and bring to a gentle simmer.

Season and thicken

Simmer for 5–7 minutes, whisking occasionally, until the gravy thickens to a pourable but coating consistency. Stir in 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning.

Keep warm

Keep the gravy warm over very low heat, stirring occasionally. If it becomes too thick, whisk in a tablespoon or two of hot water or stock to loosen.

Plate fries: Divide the hot fries among 4 shallow bowls or plates (about 1/2 of the fries per serving if making 2 servings, adjust per servings below).

Add cheese curds: Scatter 1/2 cup fresh cheese curds evenly over the hot fries so they begin to soften but not fully melt.

Ladle gravy: Generously ladle hot gravy over the fries and curds, covering them so the curds soften and become gooey. Use enough gravy to coat and pool slightly (about 1/2 cup gravy per serving, adjust to taste).

Garnish and serve: Sprinkle with chopped parsley if using. Serve immediately while fries are crisp and gravy hot so curds are softened but retain some texture.