Poutine Recipe

Prepare potatoes

Cut potatoes into 3/8–1/2-inch sticks. Rinse in cold water to remove surface starch, then place in a bowl of cold water and chill for at least 30 minutes (or up to 2 hours) to firm the exterior.

Dry and coat

Drain potatoes and pat completely dry with kitchen towels. If using, toss the dried fries with 1 tablespoon cornstarch to lightly coat — this gives extra crunch. Season lightly with 1/2 teaspoon kosher salt.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden-brown and crisp. Remove and drain on a rack or paper towels. Immediately sprinkle with remaining 1/2 teaspoon kosher salt while hot.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture is lightly golden and smells nutty — this cooks out the raw flour taste.

Build the gravy

Gradually whisk in 2 cups beef stock until smooth and no lumps remain. Add 2 tablespoons demi-glace (if using) and bring to a gentle simmer.

Season and reduce

Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon soy sauce, 1/2 teaspoon black pepper and 1/4 teaspoon salt. Simmer gently for 6–8 minutes, stirring occasionally, until the gravy thickens to a pourable but coating consistency. If the gravy becomes too thick, whisk in up to 2 tablespoons water to adjust.

Finish

Taste and adjust seasoning. Keep the gravy warm on the lowest heat setting, stirring occasionally to prevent skin forming.

Divide the hot fries between 2 shallow bowls or plates (serves 2).

Scatter the 8 oz VT Maplebrook cheddar cheese curds evenly over the fries while the fries are hot so the curds begin to soften but retain some texture.

Ladle hot beef gravy generously over the fries and curds so the cheese starts to melt and the gravy soaks into the fries. Use as much gravy as desired — typically 3/4 to 1 cup per serving.

Garnish with chopped parsley if desired and serve immediately so fries remain crisp and curds are warm and slightly melted.