American Poutine Recipe

Prep potatoes

Peel if you prefer (leave skin on for more texture). Cut potatoes into 1/3-1/2-inch sticks (matchstick/thick fry). Rinse cut fries under cold water until water runs clear to remove excess starch, then soak in a large bowl of cold water for 30 minutes — up to 2 hours if making ahead.

Dry and toss

Drain the soaked fries and lay them on clean kitchen towels or paper towels. Thoroughly pat dry. Toss the dry fries with the cornstarch, kosher salt, and black pepper to coat evenly — this helps create a crisp exterior.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches so you don't crowd the pot, fry the fries for 3–4 minutes until they're soft and pale — not browned. Use a slotted spoon to transfer fries to a paper towel-lined tray. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on fresh paper towels and season immediately with a pinch of salt.

Make roux

While fries are cooling after the first fry (or just before serving), melt the unsalted butter in a medium saucepan over medium heat. Add the all-purpose flour and stir constantly with a whisk or wooden spoon to form a smooth paste. Cook the roux 2–3 minutes, stirring, until it turns a light golden color and loses its raw flour smell.

Add broths

Slowly whisk in the beef and chicken broths a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking constantly. Let simmer 5–8 minutes until the gravy thickens to a spoon-coating consistency. If gravy becomes too thick, whisk in up to 2 tablespoons extra broth or water to reach desired pourable consistency.

Season

Stir in Worcestershire sauce, soy sauce, freshly ground black pepper, and kosher salt. Taste and adjust seasoning — the gravy should be savory and slightly beef-forward for classic poutine flavor. Keep the gravy hot on very low heat, stirring occasionally; if it thickens too much, whisk in a splash of broth.

Warm cheese curds

If cheese curds are cold, let them sit at room temperature for 10–15 minutes so they soften slightly and melt better under hot gravy. Alternatively, warm them briefly in a microwave-safe bowl for 10–15 seconds — do not melt completely.

Plate and top

Divide the fresh hot fries among 4 plates or 2 large sharing plates (see servings). Scatter the cheese curds evenly over the fries so they are distributed. Spoon the hot gravy liberally over the fries and curds so the cheese starts to soften and become gooey but not fully melted. Use as much gravy as desired — classic poutine is saucy.

Garnish and serve

Optional: sprinkle with sliced scallions and a few drops of hot sauce if you like heat. Serve immediately while fries are crisp and gravy is hot so the curds soften just enough to be squeaky and delicious.