Ingredients
Scale
For the Fries:
- 4 large russet potatoes (about 2.5 lbs)
- 6-8 cups peanut oil or vegetable oil for frying
- Salt to taste
For the Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock (or chicken stock)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water (if needed for thickening)
For Assembly:
- 2 cups fresh cheese curds, at room temperature (white or orange cheddar)
- Fresh parsley, chopped (optional garnish)
Instructions
- Prepare Potatoes: Peel potatoes (or leave skin on for rustic style) and cut into fries about ½ inch thick. Try to cut uniform sizes for even cooking. Place cut fries in a large bowl and cover with cold water. Let soak for 30 minutes to remove excess starch (this helps create crispier fries). Drain and pat completely dry with paper towels—wet fries cause dangerous oil splattering and won’t crisp properly.
- Make Gravy: While fries soak, make the gravy. In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1-2 minutes to create a roux (it should smell nutty and turn light golden). Gradually whisk in beef stock, pouring slowly and whisking constantly to prevent lumps. Add Worcestershire sauce, onion powder, and garlic powder. Bring to a simmer and cook for 5-7 minutes, whisking occasionally, until gravy thickens enough to coat the back of a spoon. If too thin, whisk in cornstarch slurry and simmer 1-2 more minutes. Season with salt and pepper to taste. Keep warm on very low heat.
- Heat Oil for Frying: In a large, heavy pot or Dutch oven, heat 3-4 inches of oil over medium-high heat to 325°F (use a thermometer for accuracy). This lower temperature is for the first fry.
- First Fry (Blanching): Working in batches to avoid overcrowding, carefully lower dried potato fries into 325°F oil. Fry for 4-5 minutes until potatoes are cooked through but not yet golden (they should be pale and slightly limp). Remove with spider strainer or slotted spoon and drain on paper towels. Let rest while you blanch remaining batches. This step can be done up to 2 hours ahead.
- Second Fry (Crisping): Increase oil temperature to 375°F. Working in batches again, add blanched fries to the hot oil and fry for 2-3 minutes until deep golden brown and crispy. Remove and drain on fresh paper towels or a wire rack. Immediately season generously with salt while hot.
- Assemble Poutine: Work quickly while fries are hot. Divide hot, crispy fries among serving bowls. Scatter room-temperature cheese curds over the hot fries—use generous amounts, about ½ cup per serving. Immediately ladle hot gravy over the cheese and fries, ensuring even coverage. The hot gravy should partially melt the cheese curds.
- Serve Immediately: Garnish with chopped fresh parsley if desired. Serve immediately while hot. Poutine is best enjoyed fresh—the contrast of hot, crispy fries and fries just beginning to soften from gravy is essential to the experience.
Notes
- Fresh cheese curds are essential for authentic poutine—they should squeak when you bite them.
- The double-fry method (blanch then crisp) creates the crispiest fries with fluffy interiors.
- Keep gravy hot but don’t boil it during holding—boiling can cause it to break.
- Pat potatoes completely dry before frying to prevent dangerous oil splatter.
- Don’t skip the thermometer—proper oil temperature is crucial for crispy, non-greasy fries.
- For shortcuts, use frozen french fries and jarred gravy, though homemade is significantly better.
- Poutine doesn’t keep well—assemble and serve immediately for best results.
- For oven-baked fries: Toss dried potato sticks with 2-3 tablespoons oil, spread on baking sheets, bake at 425°F for 35-40 minutes, flipping halfway, until golden and crispy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Canadian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 685
- Sugar: 2g
- Sodium: 1,245mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 75mg