These French fries are a playful spin on a Quebecois favorite - lightened up
with canola oil. Traditionally made with cheese curds, poutine in this recipe features
cheddar and Parmesan instead for sharper flavors.
4 Russet potatoes, peeled and sliced into uniform
1 cup sharp cheddar cheese, grated 250 mL
1 cup grana padano cheese
or Parmesan, grated 250 mL
3 tablespoons chopped fresh dill 45 mL
chopped fresh flat leaf parsley 45 mL
3 tablespoons chopped fresh sage 45 mL
5 cups canola oil 1.25 L
1/4 teaspoon salt 1 mL
1/4 teaspoon pepper 1 mL
2 cups poutine gravy 500 mL
3/4 cup diced yellow onion 175 mL
diced carrot 30 mL
2 tablespoons diced celery 30 mL
2/3 cup canola oil 150
1 tablespoon chopped sage 15 mL
1/2 teaspoon tomato paste 2 mL
all-purpose flour 75 mL
4 cups beef stock 1 L
1 tablespoon Worcestershire
sauce 15 mL
1 teaspoon chopped garlic 5 mL
1 tablespoon chopped rosemary 15
1 teaspoon salt 5 mL
1/2 teaspoon pepper 2 mL
Fries: Soak cut up potatoes in cold water overnight. Before deep-frying,
remove potatoes from water and pat dry.
Using deep-fryer, heat canola oil to 375 degrees F (190 degrees C). Deep-fry
for 8-10 minutes or until lightly golden. Remove fries from fryer and drain
on paper towels.
If necessary, in saucepan, reheat 2 cups (500 mL) poutine gravy (recipe
below) and set aside.
Return fries to deep-fryer and fry for additional 3-5 minutes or until golden
brown. Remove from fryer to stainless steel bowl. Add gravy, cheese and herbs.
Stir gently to combine. Season with salt and pepper.
Poutine Gravy: In large saucepan, sweat onion, carrot and celery in canola
oil over medium heat until they are slightly caramelized. Stir frequently. Add
sage and tomato paste and sauté for 1-2 minutes. Sprinkle vegetable mixture
with flour and combine to form roux. Heat for about 30 seconds. Add stock, Worcestershire
sauce and garlic. Simmer for 35 minutes.
Season with rosemary, salt and pepper. Simmer for additional 10 minutes.