CA
Canada
Featured recipe
North America
CA
Classic Québec comfort food: twice fried russet potatoes, fresh squeaky cheese curds, and a glossy brown gravy poured over everything just before serving.
30 min + 30 min soak
35 min
4 servings
Medium
30 min + 30 min soak prep + 35 min cook
2 lb (900 g) russet potatoes, cut into 3/8-inch fries Neutral frying oil, about 6 cups (1.4 L) 1 tsp fine salt, plus more to taste For the gravy: 3 tbsp (42 g) unsalted butter 3 tbsp (24 g) all purpose flour 1 1/2 cups (360 ml) beef stock 1/2 cup (120 ml) chicken stock 1 tsp Worcestershire sauce 1/4 tsp onion powder 1/4 tsp garlic powder Freshly ground black pepper 2 cups (250 g) fresh cheddar cheese curds, room temperature
1. Soak the cut potatoes in a large bowl of cold water for at least 30 minutes. Drain and dry extremely thoroughly with clean towels. 2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 to 3 minutes until the roux is golden. 3. Slowly whisk in beef and chicken stock. Add Worcestershire, onion powder, garlic powder, and black pepper. Simmer 6 to 8 minutes until smooth and able to coat a spoon. Keep warm. 4. Heat 3 inches of frying oil to 325°F (163°C). Fry potatoes in batches for about 5 minutes; they should be tender and pale, not browned. Drain on a rack. 5. Raise oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2 to 4 minutes until golden brown and crisp. 6. Drain briefly and season immediately with salt. 7. Divide the fries among warm shallow bowls. Scatter room temperature cheese curds generously over the fries. 8. Ladle very hot gravy over the curds and fries. Serve immediately while the fries are crisp and the curds are warm and softened but not completely melted.
SCHNAX TIP
Fresh cheese curds are essential to the classic texture. Double frying gives the fries enough structure to stand up to gravy. Assemble only when everyone is ready to eat. The proportions and double fry method are consistent with traditional Canadian poutine references.