Classic Poutine Recipe
A classic Canadian staple - french fries, gravy and cheese curds. This classic poutine recipe is one for the books.
From 2am drunk snacks to lunch on a Sunday afternoon, you can find this Canuck treat in practically every city. Here's how to make poutine at home - one of the BEST poutine recipes ever.
Start off by washing off a Russet (or baking.. which is what I used) potato.
Cut in half, then cut the halves in half, then those in half and continue until you have some good fry shapes going.
Dunk those in a bowl of water for at LEAST 1 hour.. Then dry them off with a paper towel.
Heat up some oil in a pot.. Medium-high.. Please keep a LID nearby so if you accidently cause a fire, you can extinguish it.
Deep fry your potatoes until golden brown.
The best kind of gravy to use for poutine is chicken gravy. So you can either use leftovers from a recently cooked chicken, or use store bought, however it's better homemade.. I used storebought in this recipe because I didn't have time to cook a chicken ;)
Cover the fries with cheese curds - add the hot gravy and then EAT!. you will not regret.
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