Poutine

| Canadian Cuisine | Quebecois Cuisine | Side Dishes

Category: Main Course  ·  Serves 2

Ingredients

• 1 L vegetable oil for deep frying
• 1 can (290 g) of poutine sauce (French: mélange à sauce poutine) or gravy
• 5 medium potatoes
• 2 cups fresh cheddar cheese curds or mozzarella

Instructions

1. Slice potatoes into finger-width fries and rinse them well to remove any dirt.
2. Begin warming gravy, keep the temperature low enough for a slow heating.
3. Heat oil to 185°C (365°F).
4. Cook sliced potatoes in the oil for about 5 minutes.
5. Following a first frying to cook the potatoes, they are often removed and then fried again for about 1 minute to crisp the outside.
6. Remove the fries from the oil; optionally place them on a paper towel mat to absorb excess oil.
7. Move the fries to a serving dish and put room-temperature cheese curds over the fries.
8. Pour the gravy over the top; the dish should be served before the cheese curds start to melt.

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