Authentic Poutine - Made Like a Canadian

Ingredients

• 3 lb russet potatoes (cut into batons)
• 1 tablespoon of olive oil OR 4 cups of canola oil (for baking or frying)
• 1/4 teaspoon sea salt
• 8 ounces cheese curds
• Optional: minced parsley to serve
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 teaspoon EACH: onion powder and garlic powder
• 2 cup beef bone broth (see notes)
• 1 tablespoon worchestershire sauce
• 2 teaspoons Better Than Bouillon beef base
• 1-2 tablespoons soy sauce (see notes)

Instructions

1. 1

   cut fries: Wash or peel your potatoes, then cut them into batons - the shape of french fries.

2. 2

   rinse and soak fries: Put them in a bowl and rinse them under cold water until the water is clear. Cover them with fresh water and set them aside on your counter for at least 30 minutes.

3. 3

   make roux: While the potatoes soak, make the gravy. Melt the butter in a small pot over medium heat. Add the flour and whisk constantly for 2-3 minutes, until the flour is a deep golden color. Whisk in the onion powder and garlic powder.

4. 4

   finish gravy: Add the beef broth, Worcestershire sauce, and bouillon and increase the heat to medium-high. Bring to a boil, whisking often, then boil until thickened. Remove from the heat and whisk in 1 tablespoon of soy sauce. Taste and add another tablespoon if you'd like it a little saltier.

5. 5

   dry potatoes: Remove the potatoes from the water and spin them dry using a salad spinner. Then, place them on a tea towel and dry them completely.

6. 6

   choose cooking method: Bake or deep fry the potatoes, using the directions below.

7. 7

   assemble poutine: Pile the cooked fries into a wide serving bowl and top with the cheese curds. Pour the gravy over the top, sprinkle with parsley if using, and serve right away.

8. 8

   --- Bake the Fries ---

9. 9

   prep fries: Preheat your oven to 425 degrees Fahrenheit. Place the soaked and dried potatoes on a heavy baking sheet, pour 1 tablespoon of olive oil and the salt over the top, and toss so they are well coated.

10. 10

    Bake for 30-35 minutes, turning a few times throughout baking so they brown evenly on all sides.

11. 11

    --- Deep Fry the Fries ---

12. 12

    first fry: Heat the 4 cups of canola oil in a medium-sized pot with high sides until it reaches 325 degrees Fahrenheit. Carefully add the potatoes and stir them to ensure they don't stick. Fry them for 4 minutes, stirring occasionally. Remove them from the pot using a slotted spoon, place them in a paper towel-lined bowl, and let them cool completely. If you're in a hurry, you can put the bowl into your fridge.

13. 13

    second fry: Reheat the oil to 350 degrees Fahrenheit. Carefully add the partly cooked potatoes to the oil and fry for 3-4 minutes, stirring occasionally, until golden. Let them drain on a paper towel for 1 minute, then sprinkle the salt over the top before using them in the poutine.