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Platin' It With Wendy

Easy Authentic Canadian Poutine

Posted on June 29, 2022September 8, 2022
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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 

  1. 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.
  2. 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.
  3. 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.   
  4. 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.
  5. Heat the oil up to 350F and repeat frying in batches for 4-5 minutes or until they get golden brown and crispy. 
  6. 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 

  1. In a medium saucepan, add  the unsalted butter and melt over medium heat until just bubbling.
  2. Toss in the all-purpose flour and with a whisk, mix for 2 minutes or until the mixture turns a little brown in colour.
  3. Mix in the beef stock, Worcestershire sauce, onion powder, garlic powder, oregano, basil, salt and pepper and give it the mixture a good whisk. 
  4. Add the beef bouillon and allow the gravy to cook till the bouillon has dissolved and the gravy begins to thicken.
  5. To the cornstarch, add the water to create a slurry and add it to the gravy.  
  6. The gravy will thicken immediately, getting a lovely glossy texture. Reduce the heat to simmer until ready to serve.

Assembly

  1. Fill your serving dish with fries and top with cheese curds. Ladle on hot gravy and top with freshly cracked black pepper and parsley.

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About Wendy

My name is Wendy and I'm excited to share my favourite recipes that will help you impress with ease. My passion for food started with baking when I was in my teens and has grown to include cuisines from around the world. Each of my recipes is meticulously tried and tested to ensure that they turn out perfect every time.

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