Entree: Canada – Interior British Columbia – Poutine (French fries topped with fresh cheese curds and hot brown gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2.5 lb (1.1 kg) russet potatoes, scrubbed and cut into 1/2-inch (1.3 cm) fries
- 4 cups (960 ml) vegetable oil or other neutral oil for frying
- 8 oz (225 g) fresh cheese curds, preferably white, at room temperature
- 4 tbsp (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) beef stock (or strong chicken stock for a lighter gravy)
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) onion powder
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Rinse cut potatoes in cold water until water runs clear, then soak in cold water for 30 minutes. Drain and pat completely dry with kitchen towels.
2. Heat oil in a deep pot or fryer to 300°F (150°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels.
3. Increase oil temperature to 375°F (190°C). Fry potatoes a second time, in batches, until golden and crisp, about 2–3 minutes. Drain and season lightly with salt.
4. Meanwhile make the gravy: melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring, until the roux turns golden brown, about 2–3 minutes.
5. Gradually whisk in the beef stock, then add Worcestershire sauce and onion powder. Bring to a simmer and cook until thickened, 5–8 minutes. Season with salt and pepper to taste.
6. To assemble, divide hot fries among serving plates, scatter cheese curds evenly over the fries, and ladle hot gravy over the top so the curds soften. Serve immediately.