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Authentic Poutine – Made Like a Canadian

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Authentic poutine is a Canadian classic, featuring crispy fries, fresh cheese curds, and savory gravy. This recipe ensures the perfect balance of flavors with a rich beef bone broth gravy that makes the fries and cheese shine.

Ingredients

3 lb russet potatoes (cut into batons)

1 tablespoon olive oil OR 4 cups canola oil (for baking or frying)

¼ teaspoon sea salt

8 ounces cheese curds

4 tablespoons butter

¼ cup all-purpose flour

1 teaspoon each of onion powder and garlic powder

2 cups beef bone broth

1 tablespoon Worcestershire sauce

2 teaspoons Better Than Bouillon beef base

12 tablespoons soy sauce

Optional: minced parsley to serve

Instructions

  1. Wash or peel the potatoes, then cut them into batons.
  2. Place the potato batons in a bowl of cold water and rinse them until the water runs clear. Cover them with fresh water and let them soak for at least 30 minutes.
  3. After soaking, remove the potatoes and dry them using a salad spinner. Lay them out on a tea towel to dry completely.
  4. In a small pot, melt the butter over medium heat. Add the flour and whisk for 2-3 minutes until golden.
  5. Whisk in onion powder and garlic powder.
  6. Add beef bone broth, Worcestershire sauce, and Better Than Bouillon beef base. Bring to a boil, stirring occasionally, until thickened. Remove from heat and stir in soy sauce. Taste and adjust seasoning.
  7. For baked fries, preheat the oven to 425°F (220°C). Toss the potatoes with olive oil and sea salt, and bake for 30-35 minutes, turning occasionally for even browning.
  8. For deep-fried fries, heat oil to 350°F (175°C). Fry the potatoes in batches for 4 minutes, remove, cool, and then fry for another 3-4 minutes until golden brown.
  9. To assemble, pile the fries into a serving bowl, scatter cheese curds on top, and pour hot gravy over the fries, letting the cheese melt slightly.
  10. Optionally, sprinkle with minced parsley and serve immediately.

Notes

Soaking the potatoes is key to achieving crispy fries.

You can substitute vegetable broth for a vegetarian gravy, and mozzarella can replace cheese curds if necessary.

Poutine is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Nutrition