A classic Canadian staple – french fries, gravy and cheese curds. This classic poutine recipe is one for the books.
From 2am drunk snacks to lunch on a Sunday afternoon, you can find this Canuck treat in practically every city. Here’s how to make poutine at home – one of the BEST poutine recipes ever.
Start off by washing off a Russet (or baking.. which is what I used) potato.
Cut in half, then cut the halves in half, then those in half and continue until you have some good fry shapes going.
Dunk those in a bowl of water for at LEAST 1 hour.. Then dry them off with a paper towel.
Heat up some oil in a pot.. Medium-high.. Please keep a LID nearby so if you accidently cause a fire, you can extinguish it.
Deep fry your potatoes until golden brown.
The best kind of gravy to use for poutine is chicken gravy. So you can either use leftovers from a recently cooked chicken, or use store bought, however it’s better homemade.. I used storebought in this recipe because I didn’t have time to cook a chicken 😉
Cover the fries with cheese curds – add the hot gravy and then EAT!. you will not regret.
- 1 potato (baking or russett)
- olive oil
- cheese curds
- steamin' hot chicken gravy