Traditional Poutine Recipe

Prep potatoes

Wash and peel the potatoes if desired (skin-on is fine). Cut each potato into 1/2 inch (about 1.2 cm) thick sticks for classic hand-cut fries. Place cut fries in a large bowl of cold water and let soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

Dry and toss

Drain the potatoes and transfer to a clean kitchen towel or paper towels. Pat thoroughly dry. In a large bowl, toss the dried potato sticks with the cornstarch, salt, and black pepper so they are evenly coated.

First fry (blanch)

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (160°C). Fry the potatoes in batches so they don’t crowd the oil for 3 to 4 minutes until they are softened and just beginning to show color. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for at least 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2 to 3 minutes until golden brown and crisp. Remove, drain on a rack, and immediately season lightly with a pinch more salt if desired. Keep warm in a low oven (200°F / 95°C) while preparing gravy and assembling poutine.

Make roux

In a medium saucepan over medium heat, melt the unsalted butter (and optional beef drippings if using). When bubbling, whisk in the all-purpose flour to form a smooth paste (roux). Cook the roux, whisking constantly, for 2 to 3 minutes until it develops a light golden color and raw flour smell is gone (do not let it brown too much).

Add stock and season

Gradually whisk in the beef stock and chicken stock, adding a ladleful at a time and whisking to eliminate lumps. Bring the mixture to a gentle simmer. Stir in Worcestershire sauce, soy sauce, freshly ground black pepper, and salt. Simmer for 6 to 8 minutes, whisking occasionally, until the gravy has thickened to a smooth, pourable consistency (should coat the back of a spoon). If the gravy becomes too thick, whisk in up to 1/4 cup additional stock or water to reach desired consistency.

Finish

Taste and adjust seasoning (salt, pepper, or Worcestershire) as needed. Keep the gravy warm over the lowest heat setting; whisk occasionally to prevent a skin forming.

Place a generous portion of hot hand-cut fries on each serving plate or shallow bowl.

Scatter the fresh cheese curds evenly over the hot fries so the heat begins to soften them.

Ladle hot gravy over the fries and cheese curds, using enough to warm and partially melt the curds but not so much that the fries become soggy. Start with about 3/4 to 1 cup gravy per serving and add more to taste.

Garnish with chopped fresh parsley if desired and serve immediately while the fries are crisp and the curds are squeaky.