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Poutine
Quebec's iconic comfort food - crispy fries topped with fresh cheese curds and hot gravy that melts everything together into a delicious, savory delight.
ð§ ææ
- 1 kg Russet potatoes(About 3-4 medium-large potatoes. Choose starchy varieties like Russets for the best fries.)
- 300 g Fresh cheese curds(Ensure they are fresh and at room temperature. They should have a slight squeak when bitten.)
- 500 ml Beef stock(Good quality beef stock or broth is recommended for a rich flavor.)
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour(Used to thicken the gravy.)
- enough for deep frying Vegetable oil or other high smoke point oil(Such as canola, peanut, or sunflower oil. You'll need enough to submerge the fries.)
- 1 tbsp Worcestershire sauce(Adds a layer of umami to the gravy.)
- 1 tbsp Ketchup(Optional, for added tang and color in the gravy.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the potatoes: Wash and peel the potatoes. Cut them into uniform 1cm (approx. 1/2 inch) thick fries. Rinse the cut fries under cold water to remove excess starch, then pat them thoroughly dry with paper towels. This is crucial for crispy fries.
â±ïž 10 minutes - 2
First Fry (Blanching): Heat vegetable oil in a deep fryer or heavy-bottomed pot to 135°C (275°F). Carefully add a batch of fries, ensuring not to overcrowd the pot. Fry for about 5-7 minutes until they are soft and slightly cooked but not browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Let them cool completely (at least 15-20 minutes). This step pre-cooks the fries and makes them fluffy inside.
â±ïž 15 minutes (including cooling) - 3
Make the Gravy: While the fries cool, prepare the gravy. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux) and smells slightly nutty, but do not let it brown. Gradually whisk in the beef stock, ensuring no lumps form. Bring the mixture to a simmer, then reduce heat to low. Stir in the Worcestershire sauce and ketchup (if using). Let the gravy simmer gently for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency. Season generously with salt and black pepper to taste. Keep warm.
â±ïž 15 minutes - 4
Second Fry (Crisping): Increase the oil temperature to 190°C (375°F). Carefully add the blanched fries back into the hot oil in batches. Fry for another 3-5 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and drain briefly on paper towels. Season immediately with salt.
â±ïž 5-7 minutes - 5
Assemble the Poutine: Divide the hot, crispy fries among serving bowls. Scatter the room-temperature cheese curds evenly over the fries. Immediately ladle the hot, simmering gravy over the cheese curds and fries. The heat from the gravy should slightly melt the curds, creating a gooey texture. Serve piping hot.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor the best texture, use fresh, room-temperature cheese curds. Cold curds won't melt as effectively.
- âThe double-frying method is essential for achieving fries that are crispy on the outside and fluffy on the inside.
- âEnsure the gravy is very hot when poured over the fries and curds to achieve the perfect melt.
- âDon't overcrowd the fryer during either frying stage, as this will lower the oil temperature and result in greasy fries.
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- Add pulled pork or smoked meat on top of the fries before adding the curds and gravy.
- Try an 'Italian Poutine' with a rich meat sauce instead of gravy.
- Experiment with different types of cheese curds or even shredded cheese for a different flavor profile.