Poutine

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Poultry Seasoning, Salt-Free Blend

  Salt-Free Blend, Frontier

  3 tsp or 5g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 cup or 480g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Russet potatoes

  Flesh and skin, raw

  6 ⅜ Potato medium or 1.36kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cheese Curds

  Dupoint Cheese

  226g

Directions

1. GRAVY: In a large saucepan, melt the butter over medium-high heat. Add the herbs and cook for 30 seconds until they become aromatic. Add the flour and cook, stirring or whisking regularly, for about 2 minutes.
2. Add the beef broth and chicken broth; bring to a boil, while whisking. In a small bowl dissolve the cornstarch in the water, then stir the cornstarch mixture in the gravy. Cook for 3 to 5 minutes, whisking regularly, or until the sauce thickens. Season with salt and pepper to taste.
3. FRIES: Wash and scrub the potatoes thoroughly. I prefer them unpeeled, but feel free to peel them if preferred. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
4. Fill a large bowl with water and ice and soak the potatoes, fully submerged, for about 30 minutes. This will prevent the potatoes from oxidizing and help remove the excess starch.
5. Heat a large Dutch oven or a deep fryer with oil to 325 degrees F. Use a deep-fry thermometer to get it to the right temperature.
6. While the oil is heating, remove the potatoes from the water and pat them dry with paper towels to remove any excess water.
7. Add about 2 cups worth of potato sticks to the oil, do not over crowd them. There should be at least a finger of oil above the potatoes. Cook the potatoes for about 5 to 7 minutes or until they start to lightly brown. Transfer them to a rack, shaking off any excess oil. Repeat with remaining potatoes.
8. Increase the heat of the oil to 350 F degrees.
9. Cook the potatoes a second time, same as before, about 2 cups at a time, for an additional 2 minutes or until crispy and golden brown. Remove them from the oil, shaking off any excess oil, then place them in a bowl. Season lightly with salt and pepper. Repeat with the remaining potatoes.
10. ASSEMBLE: If the gravy is no longer hot, make sure to reheat it before pouring over the fries.
11. You can prepare this in individual dishes or in one large platter. Add the fries to your plate, then top with the room temperature cheese curds. Ladle the hot gravy all over the fries and cheese curds, making sure you coat everything.
12. Garnish with more herbs and ground pepper and serve immediately.
13. Recipe by: Joanna Cismaru (source: https://www.jocooks.com/recipes/how-to-make-poutine/)