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Poutine

Ingredients

6 large russet potatoes
1 tbsp vinegar
50g (3½ tbsp) unsalted butter
50g (¼ cup) flour
300ml (1¼ cups) beef stock
200g (7 oz) cheese curds
salt
oil for frying

Method

1. Scrub the potatoes thoroughly, then slice them into 1cm (½-inch) thick sticks. Place the cut potatoes in a pot of cold water with a generous pinch of salt and 1 tablespoon of vinegar. Bring to a boil and cook until the potatoes are just tender but still hold their shape.
2. Drain the potatoes in a colander, then spread them out on a wire rack with a tray underneath to catch any excess water. Allow them to air dry for at least 30 minutes – the drier, the better for frying.
3. Heat your oil to 160°C (320°F). Fry the potatoes in batches until they’re a pale golden colour and the outsides are set. This fry is just to cook them lightly. Remove from the oil, place them back on the wire rack or tray, and let them cool for 35-40 minutes.
4. In a small saucepan over medium heat, melt the butter. Stir in the flour and whisk until the flour is fully absorbed. Gradually add the beef stock, about ¼ cup at a time, whisking continuously to avoid lumps. Bring the gravy to a simmer and cook until it thickens to your desired consistency. Season with salt to taste.
5. Heat the oil to 180°C (350°F). Fry the chips again for 7-10 minutes, or until they are golden brown and crispy. Remove from the oil, drain briefly, and season with salt.
6. Pile the hot fries onto a serving plate, top with cheese curds, and pour the warm gravy over everything. Serve immediately and enjoy!