Montreal Poutine 🍟

Méthode

1. 1

   Peel and cut the potatoes into thick batons, rinse in cold water until clear, then dry thoroughly — wet fries never crisp.

2. 2

   Fry once at a moderate 150°C for 6 to 8 minutes until cooked through but pale, drain and cool completely.

3. 3

   Build the gravy: melt butter, whisk in flour and cook to a hazelnut roux, then add a mix of beef and chicken stock and simmer until glossy; it must be thin enough to run down the fries, not a stiff sauce.

4. 4

   Crisp the fries a second time in very hot oil until burnished gold and crackling at the edges.

5. 5

   Pile the dripping-hot fries into a dish and scatter over cold, fresh cheese curds — they should squeak between the teeth.

6. 6

   Ladle gravy over just before serving so the curds soften at the edges but stay intact; eat with a fork, standing, quickly.