Traditional Poutine

Golden, crispy fries topped with a smooth brown gravy and cheese curds that squeak against the teeth. The smell of reduced broth and fried potatoes fills the kitchen.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 1100
• Protein: 25 g
• Carbs: 59 g
• Fat: 84 g

Ingredients

• 1 kg Potato ( peeled and cut into sticks )
• 40 g Minimum butter sweet ( for the roux )
• 40 g Wheat flour ( to bind the sauce )
• 1000 ml Peanut oil ( for frying )
• 1 tbsp Red wine vinegar ( to deglaze the sauce )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( for the sauce )
• 500 g Cheese curds ( fresh and at room temperature )
• 600 ml Beef stock ( warm )

Instructions

1. Fry preparation

   Peel the potatoes and cut into 1 cm sticks. Soak in cold water to remove starch, then dry thoroughly with a clean cloth.

2. First fry

   Heat oil to 150°C. Blanch the fries for 5 to 7 minutes until tender but not colored. Drain and let rest.

3. Gravy making

   In a saucepan, melt the butter. Add flour and mix until a hazelnut color is achieved. Whisk in the beef broth. Add vinegar and pepper. Reduce until the sauce coats the spoon.

4. Final crisping

   Increase oil heat to 190°C. Fry a second time for 2 to 3 minutes. They must come out golden and very crispy. Salt immediately.

5. Assembly

   Place hot fries in a bowl, sprinkle with cold cheese curds. Pour the boiling gravy over to soften the cheese without fully melting it.

Chef's tips

• Never salt the fries before the end of the second fry, or they will soften.
• The cheese should be room temperature or cold, never melted in the oven: the heat of the gravy must do the work.

Storage

Poutine does not store well once assembled. The fries lose their crunch and the cheese loses its texture.