Poutine Fries Recipes

POUTINE

Steps:

• Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.

POUTINE (CANADIAN SMOTHERED FRIES)

Steps:

• Cut potatoes into fries and soak for at least 1 hour (or overnight in the fridge). Dry well with paper towels.
• Heat oil in deep fryer or large skillet to 300 degrees. Fry fries in batches (try not to overcrowd) of about 5 minutes each to soften. Remove from oil and drain, increase oil temp to 400 degrees and fry again for 2-3 minutes or until golden brown and crispy on the outside.
• Place fries on paper towels to drain excess oil. Season with salt and place on large plate or platter.
• Sprinkle cheese curds evenly over fries and pour hot gravy over the top. Serve immediately.

REAL CANADIAN POUTINE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Spread fries in a single layer over prepared baking sheet.
• Bake in the preheated oven until light brown, about 15 minutes.
• Melt butter in a saucepan over medium-high heat. Whisk in flour vigorously. When mixture bubbles, reduce heat to low; cook and stir until the mixture thins, about 2 minutes. Whisk in beef broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until gravy has thickened, about 5 minutes. Season with salt and pepper.
• Place fries on a serving plate or in individual bowls. Distribute the cheese curds over the fries; pour hot gravy over the fries and curds. Serve immediately.

AUTHENTIC CANADIAN POUTINE

Steps:

• Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
• In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
• Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
• For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
• Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
• Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
• To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
• Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

POUTINE (FRIES AND GRAVY)

Steps:

• In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

POUTINE

Steps:

• I recommend making my homemade French fries. Otherwise frozen French fries can be baked per package instructions, or fried as follows:
• Heat oil to 300 degrees in a deep fryer or dutch ovenTIP: Using a candy/deep frying thermometer makes it easy to tell when the oil is ready.
• Add the fries to the oil in batches, don't overcrowd them. Fry for about 5 minutes, then place them on a paper towel lined plate. This is enough to cook them through without browning the outside yet and is the best method for extra crispy fries.
• Increase heat to 400 degrees and fry in batches a second time, until they are crispy and golden brown on the outside. Place on paper towels.
• Preheat the oven to 350 degrees.
• Line the fries on a baking sheet and sprinkle the cheese on top.
• Bake for 10-15 minutes, until the cheese is just melted.
• This recipe for homemade beef gravy is perfect for Poutine and takes just 10 minutes. Otherwise, prepare a packet according to package instructions. You can also make my easy Chicken Gravy recipe.
• Drizzle the gravy over the fries and serve immediately!

POUTINE

Steps:

• Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
• Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
• Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
• Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
• Put the fries in shallow dishes; top with the cheese curds and gravy.

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.