Poutine Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch thick fries. Rinse in cold water until the water runs clear to remove excess starch, then soak in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch and improve crispness.

Dry and season

Drain the soaked potatoes and spread on clean kitchen towels or paper towels. Pat completely dry. Toss with the 1 tsp salt and 1/2 tsp black pepper just before frying.

First fry (blanch)

Heat 2 to 3 cups of vegetable oil in a heavy pot or deep fryer to 300°F (150°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 paper towel-lined tray. Let rest for 10–15 minutes.

Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–4 minutes until golden brown and crisp. Transfer to a tray lined with paper towels and season lightly with a pinch of salt while hot.

Make a roux

While the fries are resting or during the second fry, melt 3 tbs unsalted butter in a medium saucepan over medium heat. Add 3 tbs all-purpose flour and whisk constantly for 2–3 minutes until the mixture turns a light golden tan and smells slightly nutty. This cooks out the raw flour flavor.

Add stocks and seasonings

Slowly whisk in 2 cups beef stock and 1/2 cup chicken stock, a small amount at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking continuously until smooth and beginning to thicken, about 4–6 minutes.

Finish gravy

Stir in 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, and 1/4 tsp freshly ground black pepper. Taste and add salt to preference. Simmer gently another 2 minutes; if the gravy is too thick, thin with a tablespoon or two of water or stock to reach a pourable, glossy consistency.

Plate: divide the hot fries among 4 shallow bowls or 2 large plates (serves 2–4 depending on appetite). Scatter the 8 oz cheese curds evenly over the fries while the fries are hot so they begin to soften.

Ladle: immediately spoon the hot gravy over the fries and cheese curds, using enough to warm the curds and create the classic gooey stretch. Serve hot.

Optional garnish: finish with a light sprinkle of freshly ground black pepper or chopped fresh chives if desired.