Canadian Potato Poutine
2 servings
50 minutes
Poutine, Quebec's contribution to the "Golden Thousand". French fries with cheese and brown gravy based on meat broth. Most often, poutine uses brine cheese, but cheddar is also good. The premiere was before the New Year , but we slightly re-edited the video.
1
Prepare the necessary ingredients.
2
In a small bowl, mix water with starch.
- Water: 30 ml
- Cornstarch: 2 teaspoons
3
Peel the potatoes and cut them into sticks.
- Potato: 4 pieces
4
Place in cold water for an hour.
- Water: 30 ml
5
Then dry the potatoes with paper towels. Heat the frying oil to 175 degrees.
- Deep-frying oil: 1.5 l
6
Fry the potatoes in oil. Place on dry paper towels.
- Deep-frying oil: 1.5 l
7
In a large saucepan, melt the butter, add flour and cook, stirring, for 5 minutes until the mixture turns golden brown. Add finely chopped garlic and cook for another 30 seconds.
- Butter: 90 g
- Wheat flour: 50 g
- Garlic: 2 cloves
8
Then pour in the broth and bring to a boil, stirring. Add the starch with water and cook until the sauce thickens. Season with pepper and salt if necessary.
- Beef stock: 750 ml
- Cornstarch: 2 teaspoons
- Water: 30 ml
- Freshly ground black pepper: to taste
- Salt: to taste
9
Heat the oil to 200 degrees and fry the potatoes again until golden brown, removing excess fat.
- Deep-frying oil: 1.5 l
10
Place the cooked potatoes in a deep plate, season with salt, add a ladle of sauce and mix. Drizzle with sauce on top, add slices of cheese and season with freshly ground pepper and salt.
- Potato: 4 pieces
- Cheddar cheese: 100 g
- Freshly ground black pepper: to taste
- Salt: to taste
