Poutine Recipe

Prep potatoes

Peel the potatoes if you prefer (leaving the skin on is fine). Cut the potatoes into 1/2-inch to 3/4-inch thick fries. Place cut fries in a large bowl of cold water as you work.

Soak and rinse

Transfer the cut fries to a bowl of cold water and add ice. Soak for at least 30 minutes (up to 2 hours) to remove excess starch. Drain the water, then rinse the fries under cold running water until water runs clear. Pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

In a heavy pot or deep fryer, heat the oil to 320°F (160°C). If you don't have a thermometer, heat until a small piece of potato makes gentle bubbles but not vigorous frying. Fry the potatoes in batches so they do not crowd the pot, about 4–6 minutes per batch, until the outside is set but there is little color. Remove to a paper towel–lined tray and let drain. Let fries cool 10–20 minutes (can be chilled).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–4 minutes, until golden brown and crisp. Drain on paper towels and immediately sprinkle with 1 tsp fine sea salt. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while you make the gravy and assemble.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and stir continuously with a whisk or wooden spoon to form a smooth paste. Cook the roux, stirring, for about 2–3 minutes until it smells slightly toasty and loses its raw flour taste but does not brown deeply.

Add stock

Gradually whisk in 2 cups beef stock and 1 cup chicken stock, pouring slowly and whisking constantly to avoid lumps. Bring the mixture to a simmer.

Season and simmer

Add 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp freshly ground black pepper and 1 tsp fine sea salt. Reduce heat to low and simmer gently for 6–8 minutes, stirring occasionally, until the gravy thickens to a pourable but substantial consistency that will coat the back of a spoon. If it becomes too thick, whisk in up to 2–4 tbs hot water or stock to loosen. Taste and adjust seasoning.

Assemble poutine

Divide the hot fries between 4 shallow bowls or two large plates (serves 2–4 depending on portion). Scatter the 2 cups cheese curds evenly over the fries while fries are hot so the curds soften and begin to melt.

Ladle gravy

Spoon the hot gravy over the fries and curds, covering enough to warm and partially melt the curds but not so much that fries become soggy. Use as much gravy as desired (typically 1/2 to 3/4 cup per serving).

Finish and serve

Garnish with chopped fresh parsley if using. Serve immediately while fries are crisp and gravy is hot so the curds are soft and slightly gooey.