Traditional Canadian Poutine

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:

1. 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.

2. 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.

3. 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.

4. 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.

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Enjoy your delicious homemade poutine!