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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Canada · Main

Poutine

Serves 2 · 20 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 L vegetable oil for deep frying
  • 1 can (290 g) of poutine sauce (French: mélange à sauce poutine) or gravy
  • 5 medium potatoes
  • 2 cups fresh cheddar cheese curds or mozzarella

Method

  1. Slice potatoes into finger-width fries and rinse them well to remove any dirt.
  2. Begin warming gravy, keep the temperature low enough for a slow heating.
  3. Heat oil to 185°C (365°F).
  4. Cook sliced potatoes in the oil for about 5 minutes.
  5. Following a first frying to cook the potatoes, they are often removed and then fried again for about 1 minute to crisp the outside.
  6. Remove the fries from the oil; optionally place them on a paper towel mat to absorb excess oil.
  7. Move the fries to a serving dish and put room-temperature cheese curds over the fries.
  8. Pour the gravy over the top; the dish should be served before the cheese curds start to melt.