Poutine

Ingredients

• •2 large (about 500 g / 1 lb total) russet potatoes, scrubbed
• •2 litres (about 2 quarts) neutral oil such as canola or vegetable, for frying
• •225 g (8 oz) fresh white cheese curds, at room temperature
• •3 tablespoons (45 g) unsalted butter
• •3 tablespoons (25 g) all-purpose flour
• •375 ml (1½ cups) good-quality beef stock
• •125 ml (½ cup) good-quality chicken stock
• •1 tablespoon (15 ml) Worcestershire sauce
• •½ teaspoon freshly ground black pepper, plus more to taste
• •¼ teaspoon fine salt, plus more to taste
• •1 teaspoon apple cider vinegar

Directions

1. 1CUT THE FRIES: Peel the russet potatoes and cut them into sticks about 1 cm (⅜ inch) thick. Place immediately into a large bowl of cold water and soak for at least 20 minutes to remove excess starch — this is what gives you a crisp fry. Drain and dry very thoroughly with clean kitchen towels; any surface water will cause dangerous splattering in hot oil.
2. 2OIL SAFETY SETUP: Pour the oil into a large, heavy-bottomed pot or Dutch oven — fill it no more than one third full. Clip a deep-fry thermometer to the side. Place the pot on the stove over medium-high heat. Never leave hot oil unattended, keep a tight-fitting lid within arm's reach to smother any fire, and never use water on an oil fire.
3. 3MAKE THE GRAVY ROUX: While the oil heats, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes until the mixture turns a pale golden colour and smells nutty. Gradually whisk in the beef stock and chicken stock, adding each ladleful slowly to avoid lumps. Add the Worcestershire sauce, black pepper, and salt. Bring to a gentle boil, then reduce to a low simmer, stirring occasionally, for 8–10 minutes until the gravy is smooth and thick enough to coat the back of a spoon. Add the cider vinegar, taste and adjust seasoning. Keep warm over the lowest heat setting, stirring occasionally.
4. 4FIRST FRY (blanching): Heat the oil to 160°C (325°F). Working in two batches to avoid crowding and dangerous oil surges, lower the dried potato sticks carefully into the oil using a spider or slotted spoon. Fry for 4–5 minutes until the potatoes are cooked through but still pale and limp — you are not crisping them yet. Remove with the spider and drain on a wire rack set over a baking sheet. Let them rest for at least 10 minutes. This two-stage frying is the secret to fries that are fluffy inside and shatteringly crisp outside.
5. 5SECOND FRY (crisping): Raise the oil temperature to 190°C (375°F). Working in the same two batches, fry the blanched potatoes again for 3–4 minutes, stirring gently once or twice, until deeply golden and very crisp. Remove with the spider, drain on the wire rack, and season immediately and generously with salt.
6. 6ASSEMBLE WITHOUT DELAY — timing is everything: This dish must be served the instant it is assembled. Divide the hot fries between two warmed wide bowls or plates. Immediately scatter the room-temperature cheese curds evenly over the fries in a generous single layer — using curds at room temperature means they will soften and turn creamy from the gravy's heat without melting away entirely.
7. 7Bring the gravy back to a full, rolling heat if needed — it must be very hot. Pour the hot gravy liberally over the curds and fries, covering everything. The heat of the gravy will make the curds begin to soften and turn glossy at the edges while staying slightly squeaky in the centre — that contrast is the whole point of great poutine. Finish with a crack of black pepper and serve immediately; poutine waits for no one.

💡 Buy cheese curds the same day you plan to cook — fresh curds squeak against your teeth and melt correctly; day-old curds that have been refrigerated lose their texture and will turn rubbery rather than creamy under the hot gravy.

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