Poutine

Instructions

1. Cut the peeled potatoes into 1/2-inch thick fries. Soak them in cold water for at least 1 hour to remove excess starch. Drain and pat dry with paper towels.
2. Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 4-5 minutes until they are lightly golden but not fully cooked. Remove them from the oil and let them drain on paper towels.
3. Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes or until they are golden brown and crispy. Drain on paper towels and season with salt.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a roux, cooking for about 2 minutes until it is lightly golden.
5. Gradually add the stock to the roux, whisking constantly to prevent lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes.
6. Stir in the Worcestershire sauce, salt, and black pepper. Adjust seasoning as needed.
7. To assemble the poutine, place a portion of fries on a serving plate. Sprinkle with cheese curds, and then ladle hot gravy over the top to melt the cheese slightly.
8. Serve immediately while hot.