Poutine

Name: Poutine
Total time: 52 min
Yield: 1 servings
Cuisine: American
Ingredients: 6 large russet potatoes; 1 tbsp vinegar; 50 g unsalted butter; 50 g flour; 300 ml beef stock; 200 g cheese curds; 0 salt; 0 oil

52m

Serves 1

youtube.com

Poutine

youtube.com

52m

Serves 1

Directions

1Scrub the potatoes thoroughly, then slice them into 1cm thick sticks.
2Place the cut potatoes in a pot of cold water with a generous pinch of salt and 1 tablespoon of vinegar.
3Bring to a boil and cook until the potatoes are just tender but still hold their shape.
4Drain the potatoes in a colander, then spread them out on a wire rack with a tray underneath to catch any excess water.
5Allow them to air dry for at least 30 minutes.
6Heat your oil to 160°C (320°F).
7Fry the potatoes in batches until they’re a pale golden colour and the outsides are set.
8Remove from the oil, place them back on the wire rack or tray, and let them cool for 35-40 minutes.
9In a small saucepan over medium heat, melt the butter.
10Stir in the flour and whisk until the flour is fully absorbed.
11Gradually add the beef stock, whisking continuously to avoid lumps.
12Bring the gravy to a simmer and cook until it thickens to your desired consistency. Season with salt to taste.
13Heat the oil to 180°C (350°F).
14Fry the chips again for 7-10 minutes, or until they are golden brown and crispy.
15Remove from the oil, drain briefly, and season with salt.
16Pile the hot fries onto a serving plate, top with cheese curds, and pour the warm gravy over everything.
17Serve immediately and enjoy!

Ingredients

6 large russet potatoes
1 tbsp vinegar
50 g unsalted butter
50 g flour
300 ml beef stock
200 g cheese curds
0 salt
0 oil

Equipment

knifebowlpotcolanderwire rackbaking traysmall saucepanwhisk

Poutine

52m

Serves 1

youtube.com

Poutine

youtube.com

52m

Serves 1

Directions

1Scrub the potatoes thoroughly, then slice them into 1cm thick sticks.
2Place the cut potatoes in a pot of cold water with a generous pinch of salt and 1 tablespoon of vinegar.
3Bring to a boil and cook until the potatoes are just tender but still hold their shape.
4Drain the potatoes in a colander, then spread them out on a wire rack with a tray underneath to catch any excess water.
5Allow them to air dry for at least 30 minutes.
6Heat your oil to 160°C (320°F).
7Fry the potatoes in batches until they’re a pale golden colour and the outsides are set.
8Remove from the oil, place them back on the wire rack or tray, and let them cool for 35-40 minutes.
9In a small saucepan over medium heat, melt the butter.
10Stir in the flour and whisk until the flour is fully absorbed.
11Gradually add the beef stock, whisking continuously to avoid lumps.
12Bring the gravy to a simmer and cook until it thickens to your desired consistency. Season with salt to taste.
13Heat the oil to 180°C (350°F).
14Fry the chips again for 7-10 minutes, or until they are golden brown and crispy.
15Remove from the oil, drain briefly, and season with salt.
16Pile the hot fries onto a serving plate, top with cheese curds, and pour the warm gravy over everything.
17Serve immediately and enjoy!