Poutine is a rich Canadian crispy potato fries garnished with warm sauce and cheese curds. It sounds like a simple meal; however, a lot goes into frying crispy potatoes and making a creamy gravy.
Let’s get started!
Table of Contents
Background and Origin
Fernand Lachance, the owner of Le LuTin Qui Rit in Warwick in Quebec, was the first person to prepare poutine upon the request of a customer called Eddy Lainesse. The year was 1957, and by 1990, the recipe was popular in major restaurants in Canada.
Eventually, customers will demand french fries with cheese curds and gravy, and Fernand will respond
Some reports also state that poutine was sold in chains in Canada in about 1985 and was called Frits. However, the company that invested in it went out of business in 1988.
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How to Prepare Poutine
Key Ingredients
- 4 big Potatoes
- 1 liter Vegetable oil
- Butter
- ½ cup all-purpose flour
- 4 cups rich beef stock
- 2 tbsp worcestershire
- ½ tsp onion powder
- 1 tbsp garlic powder
- ½ tsp oregano
- ½ tsp basil
- Salt to taste
- Black pepper
- 1 beef bouillon cube
- 2 tbsp cornstarch
- A cup of cheese curds
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Instructions
- Cut the bottom and top of the potatoes, and use a potato peeler to peel the skin. Cut them into fresh fries sizes and soak them in cold water immediately. The cold water prevents the potatoes from oxidizing.
- Rinse the potatoes three times in cold water. This process will remove any starchy feel. Then pat dry with kitchen towels.
- Put the oil on fire on high heat at 325 degrees Fahrenheit. Fry the potatoes for about 8 minutes, then scoop them out of the oil onto a rack. Allow it to cool.
- Melt the butter in a cooking pot on low heat. Add the all-purpose flour and whisk immediately. Once the mixture develops a fluffy texture, add a cup of the beef stock. Whisk thoroughly, and once the sauce is consistent, add the rest of the beef stock, a cup at the other.
- Add the Worcestershire, garlic powder, oregano, basil, black pepper, salt, and onion powder. Whish the mixture for an even consistency. Break in the beef bouillon cube. Whisk again and allow the gravy to cook for 10 minutes on medium heat.
- Pour a little cold water on the cornstarch and mix. Add it to the gravy and stir.
- Heat the frying oil again to 350 degrees Fahrenheit and fry the potatoes for the second time for about 4 minutes, until they’re golden brown.
- Scoop the potatoes onto a rack and allow the oil to drain. Toss them into a bowl and sprinkle salt to taste.
- Plate the chips and garnish with a cup of cheese curds and the gravy
- Yummy!
Tips
- Garnish poutine with mozzarella cheese if you don’t have cheese curds. It’s the second-best option.
- Don’t fry the potatoes for more than 8 minutes during the first fry. You can use chicken stock as an alternative to beef stock.
- Always rinse the potatoes in cold water immediately after peeling to prevent them from turning purple and eliminate the starchy feel.
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Conclusion
Poutine is a classic snack from Quebec, Canada. Preparation could take less than 30 minutes, however, it takes skill to have the yummy results of a satisfying meal. I hope this step-by-step guide can direct you to make the best poutine.
Happy cooking!
Hey, Sedi here, a content writer.
Subjects that interest her greatly are how people, lifestyle, relationships, God, technology, and communication interact, empowering and spreading positive messages. She’s an avid reader and a student of personal weekly workouts.
She holds a master’s degree in media and digital communication management.
When she’s not writing or promoting brands digitally, Sedi is busy advocating for plastic-free earth with her local NGO.
