Poutine
Ingredients
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- 2 pounds russet potatoes – scrubbed and cut into 0.5-inch fries (~4.5 medium russet potatos)
- 8 cups cold water – for soaking potatoes
- 2 quarts canola oil – for deep frying
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium beef stock
- 1 1/2 cups low-sodium chicken stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cider vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 ounces white cheddar cheese curds
Instructions
1. Submerge the russet potatoes in cold water for 30 minutes to remove excess surface starch.
2. Drain, rinse, and dry the potatoes very thoroughly on clean towels; moisture will cause sputtering and soggy fries.
3. Heat canola oil in a deep, heavy pot to 325°F. Fry the potatoes in 2–3 batches until tender and pale blond, 4–6 minutes per batch; do not brown. Transfer to a rack or paper towels to drain and cool 10 minutes.
4. For the gravy, melt unsalted butter in a saucepan over medium heat. Whisk in all-purpose flour and cook, whisking, until the roux is light brown and smells toasty, 3–4 minutes.
5. Gradually whisk in the low-sodium beef stock and low-sodium chicken stock, bringing to a gentle simmer. Stir in Worcestershire sauce and cider vinegar and simmer until glossy and lightly thickened, 6–8 minutes, stirring often; it should coat the back of a spoon. Season with kosher salt and black pepper; keep warm over low heat.
6. Raise the pot temperature to 375°F. Return the cooled fries to the hot fat in batches and cook until deep golden and very crisp, 3–5 minutes per batch; drain well on a rack.
7. Pile hot fries into warm bowls, scatter with white cheddar cheese curds, and ladle on plenty of hot gravy so the curds just begin to soften.
8. Serve immediately while the fries are crisp, the curds squeak, and the gravy is steaming.
Poutine is a comforting harmony of textures: shattering-crisp fries, squeaky-fresh cheese curds, and a hot, savory brown gravy that ties it all together. The fries offer deep caramel notes from a two-stage fry, while the curds add milky richness that softens without fully melting. The gravy is lightly thickened, glossy, and peppery, meant to coat rather than smother, so every bite stays balanced and satisfying.
Born in rural snack bars of Québec, poutine rose to prominence in the late 1950s and 1960s and soon became an emblem of Québécois casse-croûte culture. It migrated across Canada, evolving in diners, chip trucks, and pubs, then gained international recognition as chefs explored countless riffs. Despite the variations, the canonical trio—fries, curds, and brown gravy—remains the defining core that signals poutine’s identity and cultural roots.