Poutine
Serves 4
Ingredients
Method
4 Large Russet Potatoes
4 cups Vegetable Oil (for Frying)
2 tbsp. Unsalted Butter
¼ cup All-Purpose Flour
2 cups Beef Broth
2 cups Cheese Curds
Cut the potatoes into fries. Soak them in cold water for at least 1 hour, then drain and pat dry.
Heat the vegetable oil in a deep fryer or large saucepan to 300°F (150°C). Fry the potatoes for about 5 minutes, until soft but not browned. Drain on paper towels.
Increase the oil temperature to 375°F (190°C). Fry the potatoes again for about 5 minutes, until golden and crispy. Drain on paper towels.
For the gravy, melt the butter in a saucepan over medium heat. Stir in the flour and cook for about 2 minutes, until golden. Gradually whisk in the beef broth and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, until thickened.
To serve, divide the fries among plates. Top with the cheese curds and hot gravy.