Blanching the potatoes in oil, letting them drain, and then frying them until golden ensures
the crispiest fries. The oil temperature will fluctuate, so you may need to adjust the heat. Top
with Poutine Gravy (below) and cheese curds to make our national snack obsession—poutine.
HANDS-ON TIME
1 hour
TOTAL TIME
1 hour
MAKES
8 servings
INGREDIENTS
- vegetable oil for deep-frying
- 1.8 kg baking potatoes (such as russet)
PREPARATION
- Pour enough oil into a deep fryer or deep saucepan to come no more than halfway up the side. Heat until a deep-fryer thermometer reads 375°F (190°C).
- Meanwhile, scrub the potatoes and cut them lengthwise into ¼-inch (5 mm) thick slices. Stacking 2 or 3 slices at a time, cut lengthwise into ¼-inch (5 mm) wide sticks. Pat them dry.
- Working in small batches, blanch the potatoes in oil until barely golden, 30 to 45 seconds per batch. Transfer to a paper towel-lined baking sheet and let them drain and cool slightly. (Make-ahead: Let them stand for 1 hour.)
- Working in batches, return the potatoes to the oil and fry until tender and golden, 4 to 5 minutes per batch. Transfer to a paper towel-lined baking sheet and let them drain.
POUTINE GRAVY
In small bowl, pour ⅓ cup warm water over 2 dried morel mushrooms;
let stand until softened, about 15 minutes. Meanwhile, in Dutch oven,
heat 4 tsp vegetable oil over medium heat. Cook 1 onion, chopped;
2 shallots, chopped; 2 cloves garlic, minced; 2 tbsp tomato paste; and
6 sprigs fresh thyme until onions and shallots are softened and golden,
about 5 minutes.
Stir in 3 cups sodium-reduced beef broth, 2 cups sodium-reduced
chicken broth, 1 tbsp mixed whole peppercorns, 2 tsp cider vinegar,
½ tsp each granulated sugar and Worcestershire sauce, and pinch each
dried sage leaves and salt. Add mushrooms and soaking liquid; bring
to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
Strain through fine-mesh sieve into large glass measure. Discard
onion mixture.
In same Dutch oven, melt ⅓ cup butter over medium heat; add ½ cup
all-purpose flour, whisking constantly, until mixture forms smooth
paste and is pale butterscotch colour, about 4 minutes. Whisk in
reserved broth mixture; bring to boil. Reduce heat and simmer, whisking
constantly, until thickened, about 5 minutes. MAKES 4 cups.
NUTRITIONAL INFORMATION, PER SERVING: about 317 cal, 5 g pro, 16 g total fat (1 g
sat. fat), 41 g carb, 3 g fibre, 0 mg chol, 11 mg sodium, 844 mg potassium. % RDI:
3% calcium, 13% iron, 55% vit C, 13% folate
