Learn how to make the best Poutine recipe – if you are not familiar with poutine, this dish a traditional French-Canadian dish that is very popular in Quebec. This comfort food is made of some very basic ingredients that everyone loves; crispy potato fries, cheese and rich gravy. This combination of flavors may sound strange for people who have never tasted poutine, but surprisingly, it works and it is very comforting and very delicious.
INGREDIENTS FOR YIELDS
For the fries:
2lb (1kg) Potatoes
Oil for frying
For the gravy:
1/4 cup (60g) Butter
1/4 cup (35g) All-purpose flour
3 1/2 cups (840ml) Beef stock
1 tablespoon Worcestershire sauce
Salt to taste
Pepper to taste
Make the fries: Peel the potatoes, then, cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. Each stick should be about 1cm (1/2-inch) thick.
Rinse potatoes under cold water, then place potatoes in a large bowl and cover with water. Let soak for 30 minutes.
Pat dry with a clean kitchen towel.
Heat oil in a deep-fryer or large saucepan to 275-300F (135-150C).
Gently add the potatoes to the oil, in batches, and fry for about 3-5 minutes, until soft, but not golden, stirring and flipping the potatoes occasionally. Remove from oil and drain on a paper towel. Let cool.
At this stage you can freeze the potatoes and keep them until ready for use.
Make the gravy: in a sauce pan, melt the batter, then add flour, cook for 1-2 minutes, until paste is formed. Gradually add beef stock, whisk until smooth. Add Worcestershire sauce, salt, pepper and cook over medium heat until smooth and thick.
Second fry: Heat oil to 400F (200C). Fry the potatoes again, in batches, until golden brown, about 7-8 minutes.
Remove from oil, transfer to a paper towel to drain. Season with salt and pepper.
Transfer the fries into a serving dish, spread cheese curds on top of the fries, then pour the gravy on top.
If you can't find cheese curds, you can use mozzarella cheese or other cheese that you like. That's what I did.
To make the best fries, it is important to not use waxy potatoes, use starchy potatoes only. Russet potatoes are ideal for French fries.
You also can use store bought fries, fry them after you make the gravy.