Poutine (French Fries with Gravy and Cheese Curds)
This recipe for poutine, a.k.a. Canadian French fries, delivers a cheesy, deep-fried, gravy-laden taste of Quebec.
3 hours 45 minutes
Montreal’s gastronomic achievements may have reached dizzying heights, but the province of Quebec will forever be known as the place where poutine fries began. An unabashedly hearty mixture of French-fried potatoes, beef gravy, and squeaky-fresh cheese curds, this Canadian french fries dish (similar to New Jersey’s “disco fries”) is the ultimate late-night party snack.
Our poutine recipe comes from former Saveur Test Kitchen assistant, and Toronto native, Anne-Marie White, whose addition of green peppercorns and Worcestershire sauce brings a layer of spicy depth to the gravy.
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- 4 lb. russet potatoes, skin-on, washed and dried
- 4 Tbsp. unsalted butter
- 1⁄4 cup flour
- 1 shallot, minced
- 1 clove garlic, minced
- 4 cups beef stock
- 2 Tbsp. ketchup
- 1 Tbsp. cider vinegar
- 1 Tbsp. whole green peppercorns
- 1⁄2 tsp. Worcestershire sauce
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 2 cups cheddar cheese curds