Dill Pickle Poutine Recipe

Prepare potatoes

If using fresh russets, cut potatoes into 1/2-inch to 3/4-inch fries. Rinse in cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels.

Par-fry (recommended for crispiness): Heat oil in a deep fryer or heavy pot to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until opaque and slightly tender but not browned. Remove and drain on a wire rack or paper towels. Increase oil heat to 375°F (190°C). Fry a second time, in batches, for 2–3 minutes until golden and crisp. Drain, season with kosher salt, and keep warm in a low oven (200°F/95°C) while you make the gravy and assemble.

If using frozen fries, cook according to package directions to a very crisp finish, then season with salt and keep warm.

Make a brown roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk constantly for 2–3 minutes until the mixture turns a light golden brown and loses the raw flour smell. This creates a roux that will thicken the gravy.

Deglaze and build flavor

Slowly pour in about 1/2 cup of the beef stock while whisking vigorously to prevent lumps. Once smooth, add the remaining stock in a steady stream, whisking until combined.

Season and simmer: Add the soy sauce or Worcestershire, Dijon mustard, apple cider vinegar, fresh chopped dill, and black pepper. Bring the gravy to a gentle simmer and cook for 4–6 minutes, whisking occasionally, until it thickens to a sauce consistency that will coat the back of a spoon. Taste and adjust seasoning with salt if needed (be cautious—the stock and soy/Worcestershire add salt). If the gravy becomes too thick, thin with up to 2 tablespoons additional stock or water.

Keep warm on low heat, stirring occasionally while finishing assembly.

Prepare cheese curds: If the curds are cold, bring them briefly to room temperature for better melty texture (about 15–20 minutes at room temp). Break any large curds into bite-size pieces.

Slice the dill pickles very thinly (or use thin pickle chips). If you prefer less vinegar bite, pat slices lightly with a paper towel to remove excess brine. Reserve 1 teaspoon of pickling juice for finishing.

If using optional pickled jalapeños, drain and set aside for topping.

Plate the fries: Divide the hot fries among 4 shallow bowls or one large platter. Work quickly so the fries stay hot and crisp.

Add cheese curds: Scatter the fresh cheese curds evenly over the hot fries so they begin to soften from the residual heat.

Ladle gravy: Pour hot dill-infused gravy over the fries and curds, using enough to warm and slightly melt the curds (about 1/2 cup per serving, more if desired). The heat should make the curds partially melty but still slightly chewy.

Top with pickles: Immediately arrange the thin dill pickle slices over the sauced fries so they retain texture. Add pickled jalapeño slices if using for brightness and heat.

Finish: Sprinkle the chopped fresh dill and drizzle the reserved teaspoon of pickle juice over each portion to heighten pickle flavor. Grind cracked black pepper on top to taste.

Serve immediately while hot and the curds are soft.