Poutine was created in Quebec in the late 1950s and has since become an upscale and widely accepted dish, with many variations.
Peel and cut potatoes into ½-inch thick strips, submerge in cold water for at least 1 hour, rinse with three changes of clean water, drain completely, and dry with clean towels or paper towels. Preheat a deep-frying pan or Dutch oven with 3 inches of vegetable oil, add 10-12 potato strips, and fry for 5-6 minutes or until golden brown and crispy.
Reheat the oil to 350 degrees Fahrenheit and fry potatoes until all are fried. Drain and season with salt, garlic powder, onion powder, or paprika.
The gravy recipe involves melting butter in a skillet, whisking in flour, adding ketchup, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt, and simmering for 10 minutes. Meanwhile, mix together cornstarch and water in a small bowl to create a slurry. Add the cornstarch slurry to the gravy, whisking the whole time, and cook for 5 minutes or until thickened.
Hot fries with cheese curds and gravy, served immediately.