Poutine
HB-1818 · Hand-built original · Canadian
CanadianMiscellaneousGluten-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 5 medium russet potatoes, cut into fries
- Vegetable oil, for frying
- 1 can (10 oz) beef gravy, or 1 1/2 cups homemade beef gravy
- 2 cups fresh cheese curds, at room temperature
- Salt, to taste
Method
- Soak the cut fries in cold water for 30 minutes, then drain and dry thoroughly.
- Heat oil in a deep fryer or heavy pot to 325°F. Fry the potatoes in batches for 5 minutes until soft but not coloured. Drain and rest for at least 10 minutes.
- Raise the oil to 375°F and fry again for 3 to 4 minutes until crisp and golden. Drain and salt immediately.
- Heat the gravy until steaming hot.
- Divide the fries among warm plates, scatter generously with cheese curds, and ladle the hot gravy over the top so the curds soften and melt slightly.
- Serve immediately with a fork.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).