½ lb. Russet Potatoes fries<br> Canola Oil – enough to fill a fryer<br> 6 oz. Cheddar Cheese Curd (room temperature)<br> 6 oz. Poutine gravy*<br><br> <strong>*Poutine Gravy:</strong><br> 1 liter 16 oz. chicken broth<br> 3 - 4 tsp concentrated beef stock<br> 3 tsp of BBQ seasoning <br> 3 tbls of corn starch <br><br> - Bring the 3 first ingredients to a boil, slowly add corn starch and whisk until it gets thicker.

- Pre-heat a deep fryer with Canola oil to 285 degrees.<br><br> - Add fries and cook for 6 - 8 minutes. Make sure that the fries are cooked on the inside but not browned on the outside. <br><br> - Remove fries from oil and increase fryer temperature to 325 degrees.<br><br> - When the fryer has reached 325 degrees add the basket of fries for a second fry and cook for an additional 3 minutes until the fries are crispy and golden.<br><br> - Transfer hot fries to a plate, top with room temperature cheese curds and add hot gravy on top of the curds.<br><br> - Serve immediately