WEB DESK:There is no greater improvement to the humble french fry than Canada’s gut-busting, gravy-and-cheese-laden poutine.
Poutine is a common Canadian dish made by pouring steamy gravy over cheese curds and french fries. The cheese curds melt into the fries and it is pure magic.
Finding beef stock for the gravy is very easy as it is originally made with beef but you wouldn’t find the vegetable gravy So, taking matters into your own hands, develope a version that uses vegetable stock. If you’re feeling extra classy, chop up some green onions and sprinkle them on top.
4 small or 2 large russet potatoes
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup vegetable stock
1/2 pound cheese curds (substitute with cubed mozzarella cheese in a pinch)
Preheat the oven to 450º F. Scrub the potatoes and cut the potato into long thin strips, similar to matchsticks with the skins left on. Place into a large bowl filled with cold water and then place into the fridge for 1 hour. This will remove some of the starch, making the french fries more crispy once baked.
Drain the water, pat the potatoes dry, and spread onto a baking sheet. Toss with olive oil and bake for 35 to 40 minutes, turning occasionally, until golden brown and crispy. Heat the butter and flour in a medium saucepan on low heat until it starts to foam. With a wire whisk, slowly add in the vegetable stock, stirring rapidly. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally.
Once the french fries have cooked, remove them from the oven and place onto a serving plate. Top with cheese curds and pour gravy overtop. Serve warm. Can be garnished with chopped green onions.