Poutine (Fries, Cheese Curds and Gravy)

Method

1. 1

   Cut potatoes into thick fries, then soak in cold water 30 minutes to pull out surface starch; drain and pat completely dry.

   💡 Wet fries spit in hot oil and never crisp.

2. 2

   Fry the potatoes in batches at 160°C (325°F) for 5 minutes until pale and soft but not browned; drain.

3. 3

   Melt butter in a saucepan, whisk in flour and cook 1 minute, then whisk in beef stock and simmer until glossy and thickened.

4. 4

   Raise the oil to 190°C (375°F) and fry the potatoes a second time, 3–4 minutes, until deep gold and crackling.

   💡 The second fry is what separates poutine fries from regular fries — don't skip it.

5. 5

   Pile the hot fries onto plates and scatter the cheese curds over immediately.

6. 6

   Ladle the hot gravy over the top and serve at once, before the curds fully melt — they should squeak, not liquefy.