Québec Poutine

Method

1. 01

   Soak and dry the potatoes

   Cover the potato batons with cold water and soak for 30 minutes. Drain, rinse until the water runs clear, then dry very thoroughly with clean towels.

   

2. 02

   Make the gravy roux

   Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 3 minutes, whisking continuously, until the paste smells nutty but has not darkened.

   

3. 03

   Simmer and season the gravy

   Whisk in the stock gradually to keep the sauce smooth. Bring to a simmer and cook for 12 minutes, stirring often, until it lightly coats a spoon. Add Worcestershire sauce, soy sauce, 3 g salt and pepper.

   

4. 04

   Blanch-fry the potatoes

   Heat the oil in a deep heavy pot to 150°C. Fry the potatoes in small batches for 5 minutes until cooked through and pale, not browned. Drain on a rack and cool for 10 minutes.

   

5. 05

   Fry until crisp

   Raise the oil to 190°C. Fry the potatoes in batches for 3–4 minutes until deep golden and crisp. Drain on a rack and season with the remaining 5 g salt.

   

6. 06

   Warm the curds

   Let the cheese curds stand at a cool room temperature while the final fries cook. Separate any clumps gently so the curds remain in small squeaky pieces.

   

7. 07

   Assemble while everything is hot

   Divide the hot fries among warm shallow bowls. Scatter the cheese curds over the fries, then ladle the hot gravy evenly across the top. Serve immediately while the curds soften but still hold their shape.