Poutine
Chips with cheese curds under hot gravy. The Québécois street classic.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cut the potatoes into one-centimetre batons and soak them twenty minutes in cold water to lose the surface starch.
Dry the batons thoroughly. Wet potato spits in the fryer and never crusts.
Melt the butter, stir in the flour and cook the roux to a nutty brown, four minutes.
Add both stocks, the Worcestershire sauce and the vinegar and simmer the gravy fifteen minutes, until thick.
Fry the potatoes at 150 °C for six minutes, until soft, and drain them on a rack.
Bring the oil to 190 °C and fry them a second time for three minutes, to a crisp shell. Salt them.
Pile the chips into a bowl, scatter the curds over them and pour on the boiling gravy. Serve at once.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Camelia.boban · CC BY-SA 4.0