Dill Pickle Poutine Recipe

prepare potatoes

Cut potatoes into 1/3–1/2-inch sticks for classic poutine fries. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Blanch fries in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels or a wire rack.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches 2–3 minutes more until golden and crisp. Drain on paper towels and immediately season with kosher salt and black pepper.

make roux and flavor base

In a medium saucepan over medium heat, melt the unsalted butter. Add the flour and whisk constantly for 1–2 minutes until the mixture becomes fragrant and turns a light golden (this cooks out raw flour taste).

Slowly whisk in the chicken stock a little at a time to avoid lumps, bringing the mixture to a simmer. Simmer gently for 4–6 minutes until the gravy thickens to a pourable but coating consistency.

Stir in white miso (if using), Dijon mustard, Worcestershire sauce, apple cider vinegar, and the 2 tablespoons finely chopped fresh dill. Taste and season with salt and pepper. Keep warm on the lowest heat, stirring occasionally. If the gravy is too thick, thin with up to 2 tablespoons additional stock.

prepare pickles and curds

Slice the dill pickles into thin matchsticks and toss them with 2 tablespoons of pickle brine to add brightness. If using pickled peppers, slice them thinly. Drain any excess liquid so the toppings don’t sog the fries.

If cheese curds are cold, let them sit at room temperature for 10–15 minutes so they soften slightly and melt into the gravy more easily.

Place a generous layer of hot fries on a serving platter or individual plates. Scatter the cheese curds evenly over the fries so they sit on top and begin to soften from the heat.

Ladle the hot dill-infused gravy over the fries and curds, covering so the curds begin to soften and get melty but still retain some texture. Immediately top with the pickle matchsticks, pickled peppers (if using), extra chopped fresh dill, and sliced scallions.

Whisk together sour cream (or Greek yogurt), mayonnaise, 2 tablespoons finely chopped dill, lemon juice, minced garlic, salt, and pepper until smooth. Taste and adjust acidity or salt as needed.

Drizzle the herby dill sauce sparingly over the assembled poutine for a creamy, tangy contrast to the warm gravy and pickles.

Serve the Dill Pickle Poutine immediately while fries are hot and gravy is steaming so the cheese curds melt slightly and create the classic poutine texture. Provide extra pickle brine or lemon wedges on the side if diners want more tang.