Poutine Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut them into 1/3–1/2-inch thick sticks for classic fries. As you cut, place in a large bowl of cold water to remove surface starch.

Rinse and dry

Rinse the cut potatoes under cold running water until the water runs clear. Drain and transfer to a clean kitchen towel or paper towels; pat completely dry. Dry fries crisp better.

Par-fry (optional twice-fry method)

In a heavy pot or deep fryer, heat 2 cups of vegetable oil to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) 3–4 minutes until just tender and pale — not browned. Remove with a slotted spoon and drain on paper towels. Let cool 10–15 minutes. Increase oil temperature to 375°F (190°C) for the final fry.

Final fry

When oil is 375°F (190°C), fry the par-cooked potatoes in batches until golden brown and crisp, about 2–4 minutes per batch. Drain on paper towels and immediately season with 1 tsp salt and 1 tsp black pepper, tossing gently to coat.

Make roux

In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Add 3 tbsp all-purpose flour and whisk continuously, cooking for 2–3 minutes until the mixture is a golden blonde (do not let it burn). This forms a roux to thicken the gravy.

Add stock

Gradually whisk in 2 cups beef stock and 1 cup chicken stock, pouring in small amounts at first to avoid lumps. Once combined, bring the gravy to a gentle simmer.

Season and finish

Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp freshly ground black pepper, and up to 1 tsp fine sea salt (adjust to taste). If you have pan drippings or roasted beef scraps, whisk in up to 2 tbsp for extra depth. Simmer, whisking occasionally, for 6–8 minutes until the gravy thickens to a pourable but slightly viscous consistency. If too thick, thin with a tablespoon of water or stock at a time. Keep warm over the lowest heat and stir occasionally.

Place a generous handful of hot fries on each serving plate or in a shallow bowl so they form a mound.

Scatter fresh cheese curds (8 oz total; about 2–3 oz per serving for 2–3 servings) evenly over the fries so curds sit on hot potatoes and begin to soften.

Ladle hot gravy over the fries and curds, covering the curds so they start to mellow and become slightly melty. Use enough gravy to coat but not drown the fries — roughly 1/2 to 3/4 cup gravy per serving.

If desired, garnish with chopped fresh parsley and a pinch of cracked black pepper. Serve immediately while fries are crisp and gravy is hot so curds are soft and slightly stretched.