Poutine

Method6 steps · about 25 min

1. 1

   Step 1: Scrub all five medium potatoes and cut into evenly thin fries. Dry the actual cut fries thoroughly. Put the quart frying oil into a suitable deep fryer or deep heavy skillet, leaving ample room for bubbling; follow its safe fill limits. Heat the actual oil to365°F /185°C. Keep this oil in the fryer or pan as the frying reservoir.

   Uses 1 US quart vegetable oil for deep-frying reservoir · 5 medium potatoes, cut into thin fries in step1

2. 2

   Step 2: Open the10¼-ounce can of ready-made beef gravy and heat all of it in a saucepan until thoroughly hot, stirring. Keep this actual hot gravy ready for the final topping.

   Uses 1(10¼ oz) can ready-made beef gravy

3. 3

   Step 3: Lower an uncrowded batch of the actual dry fries carefully into the365°F /185°C oil. Fry for about five minutes until light golden, cooked through and tender inside, continuing if needed for the thickness. Repeat with the remaining actual fries, returning the oil to temperature between batches.

   Initial fry guide per uncrowded potato batch · 5 minUses The actual dry fries and hot oil; fry only an uncrowded batch at a time

4. 4

   Step 4: Lift the actual cooked fries from the oil with a slotted utensil and drain on a paper-towel-lined plate. Keep the drained fries warm while completing any remaining batches; the separate frying-oil reservoir does not go on the platter.

   Uses Only all actual cooked fries; leave frying reservoir separate

5. 5

   Step 5: Pile all the actual drained hot fries on a serving platter and scatter all two cups cheese curds over them.

   Uses All actual drained fries · 2 cups cheese curds

6. 6

   Step 6: Ladle all the actual hot beef gravy over the actual fries and cheese curds. Serve immediately as four portions while the fries are hot and the curds begin to soften.

   Uses The actual assembled fries and curds · All actual hot prepared gravy