Poutine: Cheese. Gravy. Fries. Don’t let anyone ever tell you that French Canadians can’t bring the thunder.
Every time someone rags on Canada, I feel duty-bound to bring up the fact that they invented and championed this gravy-cheese explosion. It’s richness piled upon richness, like the KFC Famous Bowl, except not horrible.

The key here is to make salty, crispy fries that will stand up to the gravy-cheese onslaught without turning into tasteless mash. That’s why I turned to this post, possibly the greatest treatise on the French fry yet committed to the page. And make no mistake, when it’s poutine, you sound like an ass calling them Freedom Fries.

Considering our history of making things from scratch, often to a torturous extent, you may be surprised at the inclusion of cheap-shit packet gravy. But, I have been assured by trusted Canadian readers, the packet is traditional. They use a certain brand, but we don’t exactly have access to a Sobey’s in our fair city.

The Setup

- 4 large russet potatoes, scrubbed
- 2 tbsp white vinegar
- Seasoned salt
- 64 oz peanut oil
- 1 lb fresh cheddar cheese curds
- Cheap-o packet gravy
- Chicken stock or low-sodium broth

Cooking

1. Cut the potatoes length-wise so that each side of the fries is 1/4″. Try to be as consistent as you can. They’ll fry better.

2. Put the fries in a large pot with 2 quarts of water and 2 tbsp of salt.

3. Bring the pot to a boil over high and boil for ten minutes.

4. Remove the fries with a slotted spoon and drain on paper towels .

5. Heat the oil to 400. Add a small batch of the potatoes and fry for 50 seconds, working the fries around with the slotted spoon the entire time. Repeat 2-3 more times, taking care not to crowd the fryer and lower the oil temperature.

6. As you remove each batch of fries, drain on a rack or some brown paper bags. Spread them out and let them come to room temperature, about 30 minutes.

7. As referenced in the linked post above, there’s apparently a big benefit to freezing the fries at this point. If you want to make extra, go for it. They’ll last for a couple months in the deep freeze.

8. At this point, make your gravy. Use the stock to add richness, adding a bit at a time and thinning with water if it gets too salty.

9. Bring the oil back to 400. Fry them from the freezer, again in small batches, until crispy and brown, about 3:45.

10. As they come out, throw the fries into a towel-lined bowl. Season them while they’re still hot and pull out the towel to distribute the seasoning. Go easy on the seasoning, easier than usual. You’ve also got some gravy going on there, and you don’t want a salt bomb. I’m warning you.

11. Add a couple handfuls of fries to the bottom of a small bowl. Add a handful of cheese curds and then pour a ladel or two of gravy over.

12. Give a second for the curds and gravy to get comfortable, then take a bite. Call Canada and tell them you forgive them for Bryan Adams.