Poutine Recipe

Peel the potatoes and cut them into ½-inch thick strips. Transfer the potatoes to a large bowl filled with cold water and submerge for at least 1 hour (or overnight in the refrigerator).
Rinse the potatoes with three changes of clean water to remove as much starch as possible (these extra steps make for crispier fries). Drain completely and transfer the clean towels or paper towels. Dry completely.
Preheat a deep-frying pan or a large Dutch oven with 3 inches of vegetable oil to 350 degrees Fahrenheit. Working in batches, add 10-12 potato strips into the hot oil and fry for 5-6 minutes or until they are golden brown and crispy.
Reheat the oil to 350 degrees Fahrenheit and repeat this process until all of the potatoes have been fried. Remove the fries from the oil and transfer them to a cooling rack to drain before seasoning them generously with salt and any other desired seasonings like garlic powder, onion powder, or paprika
To make the gravy recipe, melt the butter in a large skillet set over medium heat, then whisk in the flour and cook until it is a golden-brown color.
Add the ketchup, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Mix well and cook for 3 minutes, whisking continuously.
Slowly add the beef broth and the chicken broth, whisking well to remove any lumps. Reduce the heat to medium-low and simmer for 10 minutes, stirring often to prevent the gravy from burning.
Meanwhile, mix together the cornstarch and the water in a small bowl to create a slurry.
Reduce the heat to low and slowly add the cornstarch slurry to the gravy, whisking the whole time. Cook for 5 minutes or until thickened.
To assemble, place the hot fries in a shallow serving dish and top with the desired amount of (room temperature) cheese curds. Ladle gravy over the top.
Best served immediately.

Ingredients

Instructions

Notes

Nutrition