Poutine is a messy, rich version of gravy fries in Canada. It’s a very versatile recipe that has many local and thematic variations – the ultimate greasy spoon specialty.
Cook’s note:Wear long sleeves if possible and keep a splatter-guard handy for the deep-frying portion of this recipe. If you do get hot oil on your skin, hold it under cold running water for several minutes and seek medical attention if in doubt. Never use ice to chill a burn; it can cause further skin damage.
- 4 large potatoes, peeled
- 1 teaspoon salt
- Oil for frying
- 1 cup cheese curds
- 1 1/3 cups beef gravy, heated
Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 3 minutes, until they turn dark white-yellow, but not brown. Drain the fries on fresh paper towels and allow them to rest for a few minutes.
Bring the oil back to 325F and fry the potatoes again, in batches, for 4 to 5 minutes, until they turn crisp and medium golden brown. Drain the fries on fresh paper towels, salt them, and divide them onto 4 serving plates or bowls.
Add 1/4 cup of the cheese curds and 1/3 cup of the hot beef gravy on each serving of fries. Serve hot.
This poutine recipe makes 4 servings.