Poutine

Method

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1. Soak the cut potatoes in cold water for 30 minutes, then drain and dry them completely.

   Mark done Start 30 min timer

2. Heat the frying oil to 150°C / 300°F in a deep heavy pot. Fry the potatoes in two batches for 6 minutes, until soft and pale. Lift out and drain on a rack.

   Mark done Start 6 min timer

3. Meanwhile melt the butter in a saucepan over medium heat, whisk in the flour and cook 3 minutes, stirring, until it turns the colour of peanut butter.

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4. Whisk in the two stocks a little at a time, then the vinegar, Worcestershire sauce, pepper and garlic powder. Simmer 10 minutes until it coats a spoon but still pours. Season with salt.

   Mark done

5. Raise the oil to 190°C / 375°F and fry the chips again in two batches for 3 to 4 minutes, until deep golden and crisp. Drain and season with the salt.

   Mark done Start 3 min timer

6. Pile the hot chips into four bowls and scatter the curds over.

   Mark done

7. Bring the gravy back to a boil and pour it over at once so the curds soften. Serve immediately.

   Mark done

Chef’s Tips

• Fry twice. A single fry gives limp chips that collapse under gravy.
• Keep the curds at room temperature so the gravy softens them without melting them.
• The gravy should be piping hot and thin enough to pour, not thick enough to sit on top.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• A cold lager
• A dill pickle
• A smoked meat sandwich

Storage & Reheating

Best eaten immediately. Refrigerate leftover gravy up to 4 days and reheat until boiling. Assembled poutine does not keep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.