Poutine

Ingredients

• 2 pounds russet potatoes
• neutral oil, for frying
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1/2 cup beef stock
• 1/2 cup chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 cup cheese curds

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Peel the potatoes, cut them into even fries, rinse away excess starch, and dry them thoroughly before frying.
2. Step 2.Fry the potatoes in hot neutral oil until tender, drain them, then fry once more until deeply crisp and golden.
3. Step 3.Melt the butter in a saucepan, stir in flour, and cook the roux briefly until it smells lightly toasted.
4. Step 4.Whisk in the beef and chicken stocks gradually so the gravy stays smooth, then add tomato paste and Worcestershire sauce.
5. Step 5.Simmer the gravy gently until it coats a spoon, tasting only at the end because the stock and cheese curds add salt.
6. Step 6.Place the hot fries in warm serving bowls and scatter the cheese curds evenly over the fries just before serving.
7. Step 7.Pour the hot gravy over the curds so they soften while the fries retain as much crunch as possible.
8. Step 8.Serve immediately; poutine is at its best while the gravy is hot and the cheese curds are only partly melted.