Classic Poutine Recipe

1) Prep the potatoes

1. Soak the cut fries in cold water for 10 to 30 minutes, then drain and rinse. Even a quick soak knocks off surface starch so you get better crisp.
2. Bring a large pot of water to a full boil. Add 2 tbsp vinegar and 2 tsp salt.
3. Add fries and let the water return to a lively simmer. Simmer 5 to 6 minutes until the outsides look slightly softened but the fries are not falling apart.
4. Drain very well, then spread fries on a sheet pan. Let them steam-dry for 5 minutes. Pat dry if needed. Optional but excellent: gently shake the pan to rough up the edges a bit for more crisp.

2) Bake until crisp

1. Heat oven to 450°F. Toss fries with oil and the remaining 1/2 tsp salt.
2. Spread in a single layer on a sheet pan. Use two pans if needed. Crowding equals sad fries.
3. Bake 20 minutes, flip, then bake 20 to 25 minutes more until deeply golden and crisp at the edges. If using two pans, rotate their positions halfway for even browning.

3) Make the aromatic gravy

1. While fries bake, melt butter in a small saucepan over medium heat. Add onion and cook 6 to 8 minutes until soft and lightly golden.
2. Add garlic and cook 30 seconds.
3. Sprinkle flour over the onion mixture and whisk until it looks like a thick paste. Cook 1 to 2 minutes to lose the raw flour taste.
4. Slowly whisk in beef broth, whisking constantly as you pour, until smooth. Add Worcestershire, soy sauce (if using), black pepper, smoked paprika, allspice, and bay leaf.
5. Simmer 8 to 12 minutes, whisking occasionally, until glossy and it coats the back of a spoon. Taste and adjust salt and pepper. Remove bay leaf.

4) Assemble and serve

1. Put hot fries in a wide, shallow bowl or divide among plates.
2. Scatter cheese curds evenly over the fries.
3. Pour very hot gravy over the top. Start with about half, then add more to taste. You want melted edges and squeaky centers, not fully liquefied cheese.
4. Finish with chives or scallions if you want a little freshness. Serve immediately.

Matt’s tip: If your gravy gets too thick, whisk in a splash of broth or water and reheat until steaming. Poutine gravy should pour easily and coat the fries, not plop.