Montreal Fries Recipe

Inspired by The Map Room

Time1h

Serves4

gravy of the day, white cheddar curds

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fries

4 cups Russet potatoes

2 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Gravy

4 tbs Butter

1 tbs 00 bread flour

2 cups Beef or vegetable broth

1 tbs Aged soy sauce

1 tsp black pepper

1 tsp Watkins garlic powder

Toppings

2 cups White cheddar cheese curds

Method

Prepare the Fries

Cut and Soak Potatoes

Wash and cut the Russet potatoes into fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Fry the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain and dry the soaked potatoes, then fry in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Make the Gravy

Prepare the Roux

In a saucepan, melt butter over medium heat. Stir in flour and cook for about 2 minutes until it turns golden brown.

Add Broth and Seasonings

Slowly whisk in the broth and soy sauce. Bring to a simmer and stir until thickened, about 5-7 minutes. Season with black pepper and garlic powder.

Assemble the Dish

Serve the Fries

Place a generous portion of fries on a plate, pour the gravy over the fries, and top with white cheddar cheese curds. Serve immediately.