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.
- 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