Poutine, My Way!
Poutine is something that many people have some strange ideas about, but it’s just fries, cheese curds, and gravy. Very easy to make, and so trashy-good! While I’m against nonsense like fried eggs being thrown on top, bacon and green onions are perfectly acceptable, IMHO.
- Russet Potatoes scrubbed clean
- Cheese curds – about a handful per serving.
- ¼ cup Butter
- ¼ cup Flour
- 2 ¼ cups Beef Broth canned or tetra pack
- ⅛-1/4 tsp Ground Black Pepper to taste
- Oil for deep frying
- Green onions thinly sliced
Cut potatoes into french fries, place into a bowl of cold water for about an hour. Remove cheese curds from fridge, allow to come to room temperature as you work on everything else.
Chop bacon into small pieces, fry until crisp. Set aside
For the sauce:
In a saucepan, melt the butter over medium-low heat. Add flour and pepper, stir well until fully incorporated. Continue to cook, stirring constantly, until flour mixture becomes the color of peanut butter. This is called a roux, and cooking it to this level will impart a nice, somewhat nutty flavor to the sauce.
Once roux has obtained the right color, slowly add broth. It will steam like CRAZY, so be careful. Stir as you go, until sauce is smooth. Taste, add more pepper if necessary. Allow to simmer on medium heat for a few minutes, until slightly thickened. This is NOT supposed to be a thick gravy! Once the sauce is a good consistency, remove from heat and set aside.
For the Fries:
Heat oil to 360 degrees F
Remove fries from water, blot dry. In small batches, cook fries for 10 minutes. This will NOT brown them, merely cook them. As each batch comes out, put aside.
Once all fries are par-cooked / blanched, turn the heat up to 375, and allow oil to reach temperature. In small batches, re-fry the potatoes until browned and crispy, about 3-5 minutes per batch.
Yes, it seems a little involved – but this is how to get fries that are cooked all the way through, and crispy on the outside!