If deep-frying: pour vegetable oil into a deep pot or fryer to reach about 2–3 inches deep (about 1 cup) and heat to 375°F (190°C). If oven-baking: preheat oven to temperature recommended on frozen fries package (typically 425°F/220°C).

For deep-fry method: working in small batches, fry the frozen curly fries for 3–4 minutes or until golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray and immediately sprinkle with 1 tsp salt. For oven method: arrange fries in a single layer on a baking sheet, bake per package directions until golden and crisp, then toss with 1 tsp salt.

Brown Gravy

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter until foamy but not browned.

Add 2 tbsp all-purpose flour and whisk constantly to make a roux. Cook for about 2–3 minutes, until the roux is medium-brown and has a nutty aroma (this builds flavor for the gravy).

Slowly whisk in 1.5 cups beef stock, starting with a few tablespoons to smooth the roux, then add the rest. Continue whisking until smooth and beginning to thicken, about 3–5 minutes.

Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt. Reduce heat to low and simmer gently 4–6 minutes, whisking occasionally, until the gravy reaches a pourable but slightly thick consistency. Taste and adjust seasoning as needed.

Keep gravy warm over very low heat; stir occasionally to prevent a skin forming.

Cheeses & Assembly

If cheese curds are refrigerated and cold, let them sit 5–10 minutes at room temperature so they’re slightly less firm (this helps them warm but still squeak).

Place a large shallow serving dish or individual plates on which to build the poutine. Make a bed of the hot curly fries on the plate.

Scatter 1.5 cups fresh cheese curds evenly over the fries so curds are distributed across the hot fries.

Ladle hot brown gravy over the fries and curds, covering enough to warm and partially melt the curds but not so much that the fries go soggy — aim for full coverage but immediate serving.

Sprinkle 1/4 cup crumbled cotija cheese over the top for a salty, crumbly contrast.

Garnish with 1 tbsp chopped fresh chives or parsley and a light dusting of cracked black pepper (about 1/4 tsp). Serve immediately while hot and the curds are melty.