Poutine

Method

1. rest20 min
   cut fries soaked and rinsed
   Cut potatoes into sturdy fries and soak in cold water, then rinse until the water is mostly clear. Removing surface starch helps the fries crisp instead of welding together.
2. fry8 min
   325°F / 165°C, fries tender but pale
   Dry the potatoes completely and fry in small batches at 325°F until cooked through but barely colored. Let them drain and cool; this first stage builds the fluffy interior.
3. mix10 min
   brown gravy glossy and flowing
   Cook butter and flour until nutty, whisk in beef and chicken stock, add Worcestershire and pepper, and simmer until the gravy coats a spoon but still pours freely. Thick paste smothers the fries instead of dressing them.
4. fry5 min
   375°F / 190°C, fries deeply golden
   Raise the oil to 375°F and fry the cooled potatoes again until crisp and deeply golden. Salt immediately after draining.
5. top1 min
   assembled and served immediately
   Pile hot fries onto warm plates, scatter fresh curds throughout and pour very hot gravy over just before serving. The target is softened, squeaky curds and fries that retain some crunch—not a uniform melted-cheese mass.