Poutine

Ingredients

• •4 large russet potatoes, cut into 1/2-inch fries
• •4 cups vegetable oil, for frying
• •2 tbsp butter
• •2 tbsp flour
• •2 cups chicken broth
• •1 tbsp worcestershire sauce
• •8 oz cheese curds
• •Salt to taste
• •Pepper to taste

Steps

1. 1.Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then drain and pat completely dry.
2. 2.Heat the oil to 325°F and fry the potatoes in batches for 5 minutes, until softened but pale - this first, lower-temperature fry cooks the inside through without browning the outside.
3. 3.Remove the potatoes and let them rest for at least 10 minutes while you make the gravy.
4. 4.Melt the butter in a saucepan, whisk in the flour, and cook for 1-2 minutes to make a light roux. Gradually whisk in the chicken broth and worcestershire sauce, then simmer for 8-10 minutes, until slightly thickened. Season with salt and pepper.
5. 5.Increase the oil temperature to 375°F and fry the potatoes a second time for 2-3 minutes, until deep golden and crisp - this second, hotter fry is what gives real poutine fries their crunch.
6. 6.Let the cheese curds sit at room temperature for 20-30 minutes before serving so they're not fridge-cold.
7. 7.Pile the double-fried potatoes onto a plate, scatter the cheese curds generously over the top, and immediately pour the hot gravy over everything - the gravy's heat should soften and melt the curds just slightly while leaving most of them intact, not fully dissolved. Serve right away.