Poutine

Method

Peel and cut potatoes into thick chips approximately 8mm wide, then soak in cold water for 30 minutes to remove excess starch. Heat oil to 160°C and fry chips in batches for 8-10 minutes until soft but not coloured, then drain on kitchen paper. For the gravy, make a roux by melting butter and whisking in flour, then gradually add beef stock whilst stirring to create a smooth sauce, finishing with a splash of ketchup for sweetness and depth. Increase the oil temperature to 190°C and fry the chips again for 2-3 minutes until golden and crispy, draining well on paper towels and seasoning with salt. Assemble poutine by placing hot chips in a serving container, scatter cheese curds over whilst the chips are still very hot so they begin to soften and melt slightly, then pour the hot gravy over everything immediately. Serve straight away whilst the chips remain crispy and the cheese is warmed through.