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POUTINE

Ingredients

  • 3 to 4 Idaho skin-on potatoes, scrubbed
  • 2 11 oz. jars duck fat
  • kosher salt
  • 1 5 oz. package cheese curds
  • Beef gravy (see recipe link above)
  • fresh chopped parsley, optional
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Is it the fries, the gravy, the cheese curds…or just the combination of it all that makes Poutine so amazing? I made a Pot Roast with super, rich gravy and just knew I had to make Poutine…I have been wanting to make this recipe for so long. You really do need to make your own gravy for this to be truly authentic! Can you substitute a jarred or packet? I suppose so…but, it will not be as tasty. Click here to grab my gravy recipe. You are going to love, love, love…definitely a full-blown cheat meal…but so worth every drop of gravy…every crunch of the fries…and every melt in your mouth bite of cheese curds.

To send this recipe over the top…I used duck fat and twice fried my potatoes. The taste…OMG…and the double-fry made the fries so crispy on the outside and tender on the inside…they held up so well to the gravy. I found duck fat in a jar at my local grocery store…it is super expensive…worth the indulgent price though!

a bowl of Poutine

Cut your potatoes into fries. I cut the potato into slices lengthwise then cut strips. Lay on paper towels to drain excess water…I even laid a paper towel on top of the cut fries while the duck fat was heating up. Releasing as much water as you can will create a crispier fry.

Place the duck fat in a cast iron pan…I found this deep one from Lodge that I love! Click here to view! Heat to 285 degrees. You are double frying…so the first fry will be at a lower temperature just to make the insides soft and tender.

You will be frying in batches…place just enough of the fresh cut potatoes onto a slotted spoon or spider and immerse into duck fat. Allow to fry for about six to seven minutes…they will turn just a pale brown. Remove and drain on paper towels. Continue until all potatoes have gone through the first fry.

Increase the temperature of the duck fat to 350 degrees. Again, in batches, double-fry all of the fries until they are brown and crispy. This will take about 4 to 5 minutes each batch. Drain any excess oil.

Grab a plate or serving platter and start building…one layer of fries…topped with cheese curds…topped with gravy. REPEAT!

ENJOY this Canadian wonderland of goodness! Poutine for the WIN!

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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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1 Comment

  1. […] How inviting is the smell of a Pot Roast in the oven? I decided to add this gem to my TV Dinner series. Click here to view a variety of 70’s recipes that will take you back to childhood. If you want to recreate the TV Dinner theme…click here to grab a few of these cute trays…or just serve on a boring plate…haha! Plan on about three hours total for this dish. I made everything from scratch (not the brownies or green beans)…believe me…it is worth every second. Oh…and I just so happened to have made enough gravy to make a classic Canadian dish, Poutine. […]


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