Canadian Poutine Recipe
This Canadian Poutine Recipe is SO DELICIOUS! Crispy fries, gooey cheese curds, and savory gravy come together for the ultimate comfort food experience.
Equipment
- Deep heavy-bottomed pot or deep fryer
- Slotted spoon or spider strainer
- Large Bowl
- Medium Saucepan
- Whisk
- Paper Towels
- Sharp knife and cutting board
Ingredients
- 4 medium russet potatoes washed and cut into 1/4-inch thick fries
- Vegetable oil for frying (enough to fill a deep pot about 2 inches)
- 1 cup low-sodium beef broth
- 1 cup low-sodium chicken broth
- 1/2 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- 5 tablespoons cold water
- Salt and pepper to taste
- 8 ounces white cheddar cheese curds at room temperature
Instructions
- Start by washing your russet potatoes thoroughly. Cut them into evenly sized 1/4-inch thick fries. Soak the cut fries in cold water for at least 30 minutes to remove extra starch.
- Heat vegetable oil in your deep pot to 325°F (160°C). Drain and pat the fries completely dry with paper towels. Fry the potatoes in batches for about 3-4 minutes until they are soft but not browned. Remove fries with a slotted spoon and drain on paper towels.
- In a medium saucepan, combine the beef broth and chicken broth. Add onion powder, garlic powder, and Worcestershire sauce. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and cold water until smooth. Slowly pour this slurry into the simmering broth mixture, whisking constantly. Cook until gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.
- Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Drain on paper towels and season with salt immediately.
- Place a generous layer of hot fries on a plate or shallow bowl. Scatter white cheddar cheese curds evenly over the fries. Pour hot gravy over the top, allowing it to melt the cheese curds slightly. Serve immediately.
Notes
- For best results, soak potatoes to remove starch and ensure crispy fries.
- Use fresh white cheddar cheese curds to achieve the authentic squeaky cheese texture.
- Store leftover fries and gravy separately and reheat fries in the oven to maintain crispiness.