Poutine

Ingredients

• Russet potatoes 1.5 kg
• Vegetable oil about 2 l, for deep-frying
• Fresh cheese curds 220 g
• Butter 15 g
• All-purpose flour 20 g
• Beef stock 250 ml
• Chicken stock 100 ml
• Black pepper to taste
• Salt to taste

Instructions

1. 1

   Take the cheese curds out of the fridge so they reach room temperature. Peel the potatoes, cut them into 1 cm thick sticks and soak them in cold water for 30 minutes, then drain and dry them well.

2. 2

   Heat the oil to 160C and fry the potatoes in batches for 5-6 minutes until soft but still pale, then drain on paper towels.

3. 3

   For the gravy, melt the butter in a saucepan over medium heat, stir in the flour and cook for 2 minutes, stirring.

4. 4

   Gradually whisk in both stocks and simmer for 5-8 minutes until thickened, then season with pepper and keep the gravy hot.

5. 5

   Raise the oil to 190C and fry the potatoes again in batches for 2-3 minutes until golden and crisp, then drain and salt them lightly.

6. 6

   Divide the hot fries among 4 bowls and scatter the cheese curds over them.

7. 7

   Pour the very hot gravy over the top and serve at once.