french fries with gravy and chives in a white bowl
Appetizer/Small Plates Sauces/Gravies Side Dishes

Poutine

A customer favourite with crisp french fries, rich gravy and melted cheese curds.
  • 0:30 TIME
  • 48 Portions
  • medium

Preparation

Ingredients

Water

4 litres

Trio Brown Gravy Mix 8 x 467 g

467 g

Potato, large, skin on, scrubbed and rinsed

5.9 kg (113 g / portion)

Cheese Curds, medium diced

2.38 kg (50 g / portion)

 

Method

  1. Prepare Brown Gravy Mix according to label directions, set aside and hold warm.
  2. Using a French fry cutter or a knife, cut potatoes into a medium batonnet (1/4’’ x 1/4’’ x4’’), submerge in cool Water.
  3. Drain completely, removing all excess moisture. Fry in small batches at 325°F, until just soft, approximately 5 minutes. Drain on wire rack over a sheet pan.
  4. Increase fryer temperature to 375°F.
  5. Fry in small batches, until golden brown and crispy, approximately 3-4 minutes. Drain fries on a wire rack over a sheet pan.
  6. To serve: Season hot fries with sea salt, ladle Brown Gravy over fries and top with of cheese curds.

       Garnish with fresh parsley, rosemary or thyme if desired

 

Products used in the recipe

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