Poutine Supreme Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch thick sticks. Rinse under cold water until water runs clear to remove surface starch.

Soak cut fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to draw out starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Toss the dried fries with 1 tablespoon cornstarch, 1 tsp kosher salt and 1 tsp black pepper until evenly coated. The cornstarch gives a crisper exterior.

Heat vegetable oil in a deep pot or fryer to 160°C (320°F). Fry the potatoes in batches for 4–5 minutes until tender but not browned. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 190°C (375°F). Return fries to the hot oil in batches and fry 2–3 minutes more until golden and crisp. Drain on paper towels and season immediately with a pinch of salt.

While potatoes soak or fry, finely dice roma tomatoes and red onion. Combine tomatoes, red onion, chopped cilantro, 2 tbs fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Mix and taste; adjust seasoning. Refrigerate until assembly.

If using pre-made gravy: warm 1 1/2 cups gravy in a small saucepan over medium heat until simmering. If gravy needs boosting, whisk in 1 tsp bouillon concentrate. Keep hot on low heat — the gravy should be hot enough to slightly melt the curds when assembled.

If making quick gravy from scratch: melt 2 tbs butter in a saucepan, whisk in 2 tbs flour to form a roux, cook 1 minute, then whisk in 1 1/2 cups beef stock and simmer until thickened. Season to taste and keep hot.

Prepare 1 cup cheese curds at room temperature so they retain their squeak; if using small curds, break any large pieces so distribution is even.

Divide hot fries among 2 plates or a shallow serving dish (makes 2 servings). Immediately scatter cheese curds evenly over the fries so they sit on warm fries.

Ladle hot gravy generously over the fries and curds, using enough to warm and slightly melt the curds (about 3/4 to 1 cup per serving). The curds should start to soften but not fully melt.

Spoon 1/4–1/3 cup pico de gallo onto each portion, distributing evenly across the top.

Drizzle or dollop 2 tablespoons sour cream per serving over the top. Sprinkle sliced pickled jalapeños (about 1.5 tbs per serving) and thinly sliced spring onions evenly as garnish.

Serve immediately while fries are hot and gravy is steaming. Provide extra sour cream, jalapeños and pico on the side if desired.