Poutine

Ingredients

• 900g russet potatoes, cut into 1/2-inch fries
• Oil, for deep frying
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken stock
• 1 small onion, finely chopped
• 1 teaspoon fresh thyme
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• Salt, to taste
• 400g fresh cheese curds, at room temperature

Before you cook

• Cut the potatoes into 1/2-inch fries.
• Soak the fries in cold water for 20 minutes to remove excess starch.
• Drain and dry the fries thoroughly.
• Remove the cheese curds from the refrigerator so they can come to room temperature.
• Finely chop the onion.

Steps

1. Heat oil to 325°F (163°C) in a deep pot or fryer.
2. Fry the potatoes in batches for 5 minutes until cooked through but pale.
3. Drain the fries and let them rest for 10 minutes.
4. Melt the butter in a saucepan over medium heat.
5. Whisk in the flour and cook for 2 minutes, stirring constantly.
6. Add the onion and cook for 3 minutes until softened.
7. Gradually whisk in the chicken stock until smooth.
8. Stir in the thyme, Worcestershire sauce and black pepper.
9. Simmer the gravy for 15 minutes until thickened, then season with salt.
10. Raise the oil temperature to 375°F (190°C).
11. Fry the potatoes a second time for 3 minutes until golden and crisp.
12. Drain the fries and season immediately with salt.
13. Pile the hot fries into bowls.
14. Scatter the cheese curds generously over the fries.
15. Ladle the hot gravy over the top and serve immediately.