Best poutine EVER!

It’s a sunny Sunday in Ontario, and like everyone else I’m stuck at home during this COVID thing. I haven’t made sourdough bread or baked much of anything else, although many have. I’ve tried a few new recipes for dinner, but that’s about it.

Today, though, I had a craving for really good fries. And gravy. And, just for fun, yummy melty cheese.

For those not acquainted with this divine meal combination, POUTINE (poo-TEEN) includes french fries and cheese curds, topped with a brown gravy. It originated in the Canadian province of Quebec and for many years was perceived negatively and mocked. It later became a symbol of Québécois cultural pride outside the province, especially in Ontario and the Maritimes  (Thank you, Wikipedia.)

The problem is, if you order this heavenly combo these days, it has to be take-out. Poutine doesn’t fare well being driven home in a box, and nuking the cold, gooey mess when you get there is just wrong. So, with that in mind, I started scrolling through recipes and hit on a couple of winners. For the first time ever I made poutine at home.

The recipes for fries and gravy follow, although you can use frozen fries from the grocery store. If you do, just make sure you use this wonderful authentic gravy over top. Once they’re been prepared, layer the hot fries and cheese curds, and then pour gravy over top.

THE GRAVY 

(“Authentic Canadian Poutine” from Seasonsandsuppers.ca)

Ingredients
3 Tbsp cornstarch
1/4 cup butter
1/4 cup all purpose flour
20 oz beef broth (I measured water and then added beef Bovril/OXO for a full-bodied taste)
10 oz chicken broth (ditto to above with chicken Bovril/OXO)
Pepper, to taste (don’t skip the pepper)

Instructions

• In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
• Whisk cornstarch into one of the broths. Add the beef and chicken broth and bring to a boil, stirring with a whisk. Season with pepper.
• Keep warm while you bake the potatoes.

This gravy would be excellent over meatloaf or on an open-face hamburger.

THE FRIES

Ingredients

• 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine)
• 3 tablespoons olive oil
• 2 teaspoons garlic powder, optional
• 2 teaspoons onion powder, optional
• 1 teaspoon fine sea salt
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley, optional

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

• Cut potatoes into large “steak fries”, trying to make uniform thickness.
• Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes.
• Drain the potatoes and lightly pat them dry with a lint-free tea towel.
• Place the potato wedges in a large bowl and drizzle with the olive oil. Sprinkle the garlic powder, onion powder (if using), salt and a generous amount of pepper on top and work oil and spices into the potatoes with hands. 
• Arrange potatoes evenly on baking pan.
• Bake for 30 minutes, but keep an eye on them for doneness. Flip them and continue baking until the potatoes are deeply golden, crisp and easily pierced through by a fork, about 15 minutes more.
• Sprinkle with parsley, if desired, and serve while hot.