Poutine

Name: Poutine
Prep time: PT0D2H20M
Cook time: PT0D0H30M
Total time: PT0D2H50M
Yield: 4–6
Ingredients: 4 lb. unpeeled russet potatoes, scrubbed (about 4 large) and dried; 4 Tbsp. unsalted butter; ¼ cup all-purpose flour; 1 garlic clove, finely chopped; 1 shallot, finely chopped; 4 cups beef stock, preferably homemade; 2 Tbsp. ketchup; 1 Tbsp. cider vinegar; 1 Tbsp. green peppercorns; ½ tsp. Worcestershire sauce; Kosher salt and freshly ground black pepper; Vegetable oil, for frying; 2 cups cheddar cheese curds

Your one-way ticket to cheesy, deep-fried, gravy-laden heaven.

Serves
4–6
Prep
2 hours 20 minutes
Time
30 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JESSIE YUCHEN

By Anne-Marie White

Updated on January 26, 2024

Quebec is synonymous with poutine, that rich, glorious mess of fried potatoes topped with beefy gravy and squeaky cheese curds. It’s a primo party snack, and making the dish from scratch is a flex your guests won’t soon forget. This recipe comes from former SAVEUR Test Kitchen Assistant and Toronto native Anne-Marie White, who stirs green peppercorns and Worcestershire into the gravy for added spicy depth. Cheese curds can be found at some regional supermarkets and online.

Ingredients

4 lb. unpeeled russet potatoes, scrubbed (about 4 large) and dried
4 Tbsp. unsalted butter
¼ cup all-purpose flour
1 garlic clove, finely chopped
1 shallot, finely chopped
4 cups beef stock, preferably homemade
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1 Tbsp. green peppercorns
½ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
2 cups cheddar cheese curds

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Instructions

Step 1

On a cutting board, square off the potatoes by slicing about ¼ inch from each of their 4 long sides. Cut each potato lengthwise into ¼-inch planks. Slice the planks into ¼-inch-thick fries. Transfer to a bowl, cover with cold water, and refrigerate to release the starch, about 2 hours.

Step 2

Meanwhile, melt the butter in a medium pot over medium-high heat. Add the flour and cook, whisking frequently, until smooth and golden, about 2 minutes. Add the garlic and shallot and cook until soft, about 2 minutes. Gradually whisk in the stock, followed by the ketchup, vinegar, green peppercorns, Worcestershire, and salt and pepper to taste. Bring to a boil, then simmer, whisking frequently, until thickened and smooth, about 6 minutes. Remove from the heat and cover to keep warm.

Step 3

Line a baking sheet with paper towels and set it by the stove. Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 3 inches and turn the heat to medium-high. Drain and dry the potatoes thoroughly with paper towels. When the temperature reads 325ºF, working in small batches, fry the potatoes, stirring occasionally, until limp and beginning to crisp, about 4 minutes. Turn off the heat. Using a spider skimmer, transfer to the baking sheet and set aside until cool, about 20 minutes.

Step 4

Turn the heat to medium-high. When the temperature reads 375ºF, working in batches, fry the potatoes again until golden brown, about 2 minutes. Transfer to the baking sheet to quickly drain, then transfer to a platter. Pour the gravy over the fries, scatter with the cheese curds, and serve immediately.