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Annie Barsalou’s Poutine Fries


½ lb. Russet Potatoes fries
Canola Oil – enough to fill a fryer
6 oz. Cheddar Cheese Curd (room temperature)
6 oz. Poutine gravy*

*Poutine Gravy:
1 liter 16 oz. chicken broth
3 - 4 tsp concentrated beef stock
3 tsp of BBQ seasoning
3 tbls of corn starch

- 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.

- Add fries and cook for 6 - 8 minutes. Make sure that the fries are cooked on the inside but not browned on the outside.

- Remove fries from oil and increase fryer temperature to 325 degrees.

- 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.

- Transfer hot fries to a plate, top with room temperature cheese curds and add hot gravy on top of the curds.

- Serve immediately