Description
There is no better way to celebrate Canada Day, than with a bowl of authentic Canadian Poutine! Crispy potato fries are topped with squeaky cheese curds and smothered in a delicious warm gravy. Poutine is my favourite comfort food and I am sure it will become yours too!
Ingredients
For the Fries
- 2 lbs Russet Potatoes
- Vegetable Oil, for frying
- Salt to taste
For the Gravy
- ¼ cup Unsalted Butter
- ¼ cup All Purpose Flour
- 4 cups Beef Stock
- 2 tbsp Worcestershire Sauce
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Oregano
- ½ tsp Basil
- ½ tsp Salt
- ½ tsp Pepper
- 1 Beef Bouillon
- 2 tbsp Cornstarch
- 2 tbsp Water
For the Assembly
- 1 cup Cheese Curds
- Pepper to Taste
- 1 tsp Fresh Parsley, finely chopped
Method
For the Fries
- Start by peeling the potatoes and cutting them into slices and then into equal strips. Place in a bowl of cold water to prevent them from oxidizing.
- Rinse and drain the potato fries at least 3 times or until the water runs clear. After the final drain, place the fries onto a paper towel and pat dry with another paper towel. Leave on the paper towel to dry completely.
- In a heavy bottom pot, heat up the vegetable oil to 325F and fry the fries in batches for about 7-8 minutes or until they just begin to blister.
- Drain off the excess oil from the fries and place them in a single layer on a wire rack, set in a rimmed baking sheet. Continue the process till all the potato fries are par-fried. Leave them to cool for 30 minutes.
- Heat the oil up to 350F and repeat frying in batches for 4-5 minutes or until they get golden brown and crispy.
- Drain the excess oil from the fries and once again place them on the wire rack before transferring them into a bowl to season with salt.
For the Gravy
- In a medium saucepan, add the unsalted butter and melt over medium heat until just bubbling.
- Toss in the all-purpose flour and with a whisk, mix for 2 minutes or until the mixture turns a little brown in colour.
- Mix in the beef stock, Worcestershire sauce, onion powder, garlic powder, oregano, basil, salt and pepper and give it the mixture a good whisk.
- Add the beef bouillon and allow the gravy to cook till the bouillon has dissolved and the gravy begins to thicken.
- To the cornstarch, add the water to create a slurry and add it to the gravy.
- The gravy will thicken immediately, getting a lovely glossy texture. Reduce the heat to simmer until ready to serve.
Assembly
- Fill your serving dish with fries and top with cheese curds. Ladle on hot gravy and top with freshly cracked black pepper and parsley.
