Poutine

Method

1. Peel the potatoes (or just scrub them well) and cut them into sticks about 1 cm thick and 7–8 cm long, as evenly as you can so they cook at the same speed. Soak them in cold water for at least 30 min; this washes off surface starch so the fries turn crisp instead of sticky. Take the cheese curds out of the fridge now so they reach room temperature.

   Add in this stepStarchy potatoes (russet or another floury type) 500 g

2. Start the gravy while the potatoes soak. Melt the butter in a 16 cm saucepan over medium heat, add the flour and whisk constantly for 3 min, until the paste (roux) smells nutty and turns the colour of peanut butter.

   Add in this stepButter 25 gPlain flour 18 g

   medium heat

3. Pour in the beef and chicken stock a little at a time, whisking after each addition so no lumps form. Add the Worcestershire sauce and pepper, bring to the boil over medium-high heat, then turn down to low heat and simmer for 6 min, until the gravy coats the back of a spoon. Taste, season with salt and keep it warm on the lowest heat.

   Add in this stepBeef stock 200 mlChicken stock 100 mlWorcestershire sauce 1 tspFreshly ground black pepper 1 pinchSalt to taste

   medium-high heat→low heat

4. Drain the potatoes and dry them very thoroughly with a clean towel; water makes hot oil spit. Pour the oil into a 22 cm · 2× heavy pot (pot size · number of batches), no more than one-third full, and heat it over medium-high heat to 160 °C (use a thermometer). Gently lower in one batch with a slotted spoon and fry each batch for 6 min, until soft but still pale. Lift onto a rack or paper towels and rest for 10 min. Never leave hot oil unattended, keep children away, and turn off the heat if the oil starts to smoke.

   Add in this stepNeutral oil for deep-frying (canola or sunflower) 1½ L

   medium-high heat

5. Raise the heat to high heat and bring the oil to 190 °C. Fry the potatoes again in the same number of batches, 3 min each, until deep golden and crisp, letting the oil come back to temperature between batches. Drain well and salt them straight away while hot.

   Add in this stepSalt to taste

   high heat

6. Reheat the gravy over medium heat for 1 min, until steaming hot; it must be hot enough to soften the curds. Pile the fries into bowls, scatter over the cheese curds and ladle the gravy on top. Serve at once, while the fries are crisp and the curds are just starting to melt.

   Add in this stepFresh cheese curds (at room temperature) 180 g

   medium heat