Classic Poutine * Recipe

Prep potatoes

Wash and peel potatoes (peel optional). Cut into 1/2-inch (about 1.2 cm) sticks for classic fries. Rinse cut fries thoroughly under cold water until water runs clear to remove excess starch, then drain and pat dry with clean kitchen towels or paper towels.

Optional soak

For crispier fries, place cut potatoes in a bowl of cold water and chill for 30 minutes to 2 hours. Drain and dry completely before proceeding.

Par-fry (first fry)

Heat oil in a deep fryer or heavy pot to 325°F (160°C). Fry potatoes in batches (do not overcrowd) for 4–6 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry cooled potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with kosher salt (about 1 tsp total, adjust to preference).

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Once foaming subsides, add the all-purpose flour and whisk continuously to form a smooth paste. Cook the roux for 2–3 minutes, stirring, until it smells slightly nutty and turns a light golden color (do not let it brown too dark).

Add stock

Slowly whisk in the beef stock in a steady stream to prevent lumps, then whisk in the chicken stock. Continue whisking until the mixture is smooth.

Season and simmer

Add Worcestershire sauce, soy sauce, and freshly ground black pepper. Bring the gravy to a gentle simmer and cook for 6–8 minutes, whisking occasionally, until it thickens to a sauce consistency that will coat the back of a spoon. Taste and add salt as needed. If gravy becomes too thick, thin with a little extra stock or water (1 tbsp at a time). Keep warm on the lowest heat setting; stir occasionally to prevent a skin from forming.

Place a generous handful of hot fries on a shallow serving plate or in a bowl. Scatter a portion of fresh cheese curds evenly over the hot fries so curds begin to soften but not fully melt.

Ladle hot gravy over the fries and curds, using enough gravy to warm and slightly melt the curds but not drown the fries (about 150–200 ml per serving; adjust to preference).

Sprinkle chopped parsley over the top if using, serve immediately while fries are crisp and gravy is hot.