Ingredients:
Gravy:
- 1 cup low-sodium chicken broth
- 1 1/2 tbsp cornstarch
- 2 1/2 cups low-sodium beef broth
- 4 tbsp unsalted butter
- 1/4 cup flour
- 1 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1/2 tsp Worcestershire sauce
- 1 tsp each dried parsley and granulated beef bouillon
- 1/2 tsp each paprika, garlic powder, onion powder, salt, and pepper
- 1/4 tsp each dried oregano and dried thyme
French Fries & Cheese:
- 4 lbs russet potatoes, peeled and washed
- Vegetable oil for frying
- Table salt
- 2 cups white cheddar cheese curds (room temperature)
Instructions:
Prep French Fries:
- Slice potatoes into 1/2-inch thick fries. Soak in cold water in the refrigerator for at least 2 hours or overnight.
- Drain and rinse potatoes. Pat dry thoroughly with paper towels.
Make Gravy:
- In a small bowl, whisk cornstarch with chicken broth until smooth. Set aside.
- Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes.
- Gradually whisk in beef broth and chicken broth mixture. Add all remaining gravy ingredients. Bring to a boil, then reduce to a simmer until thickened. Adjust seasoning with salt and pepper. Set aside.
Cook French Fries:
- Heat oil in a 6 qt or larger pot to 325°F (163°C). Line a baking sheet with paper towels.
- Fry potatoes in small batches for 4-6 minutes until lightly golden but not crisp. Drain on paper towels.
- For extra crispy fries, let cool for 20 minutes or freeze. Increase oil temperature to 425°F (218°C) and fry potatoes again in batches for 3-4 minutes until crisp and golden. Drain on paper towels and salt immediately.
Assemble Poutine:
- Reheat gravy until hot. If too thick, thin with a splash of broth.
- Divide fries among serving plates. Top with cheese curds and hot gravy. Serve immediately.
Notes:
- Corn: You can substitute 1 cup of cooked corn kernels with 2 ears of corn if desired.
- Basil Pesto: Store-bought or homemade works well.
- Pasta: Orecchiette is ideal, but other short pasta like fusilli or farfalle can be used.
Tips for Success:
- Use a Thermometer: To accurately monitor oil temperature.
- Double Frying: Essential for crispy fries.
- Uniform Size: Cut fries evenly for consistent cooking.
- Thorough Drying: Prevents oil spattering and soggy fries.
How to Store and Reheat:
- Refrigerate: Store leftovers in the fridge for up to 3 days.
- Reheat: Use an air fryer for best results or reheat in the oven at 300°F (150°C) until warmed through. Avoid the microwave if possible, as it makes fries softer.
Freezing:
- French Fries: Freeze after the first fry. Reheat by completing the second fry from frozen.
- Gravy: Freeze in a container for up to 3 months. Thaw and reheat gently.
Enjoy your delicious homemade poutine!
