Poutine Fries Recipe

Prepare potatoes

Peel the potatoes if you prefer (optional) and cut into 1/2-inch (about 1.3 cm) sticks. Rinse the cut fries in cold water until the water runs clear to remove surface starch.

Soak

Place the rinsed fries in a large bowl of cold water with 1 tbs of salt. Soak at least 30 minutes, up to 2 hours in the refrigerator. This firms the potato and removes excess starch.

Dry and toss with cornstarch

Drain the fries and pat completely dry with clean kitchen towels or paper towels. In a large bowl, toss the dried fries with 2 tablespoons cornstarch until lightly and evenly coated. The cornstarch helps create a crisp exterior.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Work in batches so fries have room. Fry the coated fries for 4–5 minutes until softened and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5–10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Remove and immediately season with 1.5 tsp kosher salt (or to taste). Keep fries warm in a low oven (200°F / 95°C) on a tray while you make the gravy.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons all-purpose flour and whisk constantly to form a smooth paste. Cook for 2–3 minutes, stirring, until the roux smells nutty and is a light golden brown (this removes the raw flour flavor).

Add stock

Slowly whisk in 1 cup cold water (or a small amount of the stock) to loosen the roux, then gradually whisk in the beef and chicken stocks, one cup at a time, ensuring a smooth consistency without lumps.

Season and simmer

Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp freshly ground black pepper, and 1/4 tsp salt. Bring the gravy to a gentle simmer and cook 6–8 minutes, stirring frequently, until it thickens to a glossy, pourable gravy that will coat the back of a spoon. Taste and adjust seasoning as needed.

Keep warm

Keep the gravy hot over very low heat, stirring occasionally. If it becomes too thick, whisk in up to 2 tablespoons hot water or stock to reach desired pourable consistency.

Plate and build poutine: Divide the fries among 4 shallow bowls or plates. Scatter about 1/2 cup fresh cheese curds over the hot fries so they start softening. Spoon 1/2 to 3/4 cup hot gravy over the fries and curds, covering enough to melt the curds and coat the fries. Add more gravy if desired.

Garnish and serve: Sprinkle optional chopped parsley and an extra pinch of salt if needed. Serve immediately so fries remain crisp under the gravy and the curds are warm and slightly softened (but not fully melted).