Poutine
Golden double-fried potatoes topped with fresh cheese curds and hot, peppery gravy. The curds should soften slightly from the heat while the fries stay crisp underneath.
Prep
20m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fries
- 1.2kgRusset Potato (cut into fries and rinsed)
- 1lVegetable Oil
- 8gSalt
- 300gCheese Curds
Gravy
- 40gUnsalted Butter
- 40gAll-Purpose Flour
- 600mlBeef Stock
- 10mlWorcestershire Sauce
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Dry the russet potato very well after rinsing so it will crisp properly.
- 02
Heat the vegetable oil to 160°C (320°F) in a deep, heavy pot. Fry the russet potato in batches until softened and pale, then lift it out and let it rest.
- 03
Raise the oil temperature to 190°C (375°F). Fry the potatoes again until deep golden and crisp, then drain and season immediately with the salt.
- 04
Melt the unsalted butter in a saucepan over medium heat. Stir in the all-purpose flour and cook until the mixture looks smooth and lightly golden.
- 05
Whisk in the beef stock a little at a time until the gravy is smooth. Simmer until thick enough to coat a spoon, then season with the Worcestershire sauce and black pepper.
- 06
Pile the hot fries onto plates, scatter over the cheese curds, and spoon on the hot gravy right away.
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