Description
Experience the classic Canadian comfort food with this Authentic Canadian Poutine recipe. Crispy twice-fried russet potatoes are topped with melty cheese curds and smothered in a rich, savory gravy made from scratch. Perfect for satisfying cravings and sharing with friends or family.
Ingredients
Scale
Fries
- 4 medium Russet Potatoes (Cut into ½-inch sticks)
- 4 cups Vegetable Oil (For deep frying)
- to taste teaspoons Salt (For seasoning)
Gravy
- 4 tablespoons Unsalted Butter (For gravy base)
- ¼ cup All-Purpose Flour (Thickener for gravy)
- 2 cups Beef or Chicken Stock (Your choice for flavor)
- 2 tablespoons Ketchup (For sweetness)
- 1 tablespoon Worcestershire Sauce (For depth of flavor)
- 1 tablespoon Cornstarch (For thickening)
- ¼ cup Water (To mix with cornstarch)
Topping
- 2 cups Cheese Curds (Traditional, or substitute with soft mozzarella)
Instructions
- Preparation: Peel and cut the Russet potatoes into ½-inch sticks. Soak them in cold water for at least 1 hour, preferably overnight, to remove excess starch and ensure crispy fries.
- Drying the Potatoes: Drain and rinse the soaked potato sticks thoroughly. Dry them completely using paper towels to prevent oil splatter during frying.
- First Fry: Heat the vegetable oil to 300°F. Fry the potatoes in small batches for 4-5 minutes until they are cooked but not browned. Remove and drain.
- Second Fry: Increase oil temperature to 400°F. Fry the potatoes again for 3-5 minutes until golden brown and crispy. Drain on paper towels and season with salt to taste.
- Making the Gravy: In a medium saucepan, melt unsalted butter over medium heat. Stir in all-purpose flour to form a roux, cooking until lightly golden. Gradually whisk in beef or chicken stock, followed by ketchup, Worcestershire sauce, salt, and pepper. Bring to a boil.
- Thickening the Gravy: Mix cornstarch with water to create a slurry. Slowly stir it into the boiling gravy and simmer until thickened. Adjust seasoning as needed.
- Assembling the Poutine: On warm plates, layer the crispy fries, sprinkle evenly with cheese curds, and generously pour hot gravy over the top, allowing the cheese to melt.
- Serving: Serve the poutine immediately while hot and fresh to fully enjoy its comforting flavors and textures.
Notes
- Soaking potatoes overnight ensures extra crispiness.
- Double frying the potatoes is essential for perfect texture.
- Use traditional cheese curds for authentic taste; soft mozzarella can be a substitute if unavailable.
- Adjust gravy seasoning to taste, especially salt and pepper.
- Serve immediately to prevent fries from getting soggy.
