Authentic Toronto Recipe


Ingredients (serves 3)

For the pastry

  • 2 lbs russet potatoes
  • Peanut or other frying oil

For Poutine Gravy

  • 3 Tbsp cornstarch
  • 2 Tbsp cold water
  • 6 Tbsp unsalted butter
  • 1/4 cup flour
  • 1/4 cup spinach leaves, finely chopped
  • 2 1/2 cups beef broth
  • 1 1/4 cups chicken broth
  • Pepper, to taste

For the topping

  • 1 – 1 1/2 cups white cheddar cheese curds*

*The closest substitute for curds is torn chunks of mozzarella cheese

Prepare the Poutine Gravy

  1. Dissolve cornstarch in cold water and set aside
  2. In a large saucepan, melt the butter over medium heat. Add flour and cook, stirring constantly until golden brown (about 5 minutes)
  3. Whisk in beef and chicken broth, then add half of the cornstarch mixture
  4. Simmer for about a minute. Add more cornstarch mixture in small increments until you reach your desired thickness
  5. Salt and pepper to taste

Prepare the Fried Potatoes

  1. Wash and cut potatoes into 1/2 inch thick sticks. Place the sticks in a large bowl and cover with cold water for at least 1 hour
  2. Remove potato sticks from water and blot dry to remove as much excess moisture as possible
  3. Heat oil to 300 degrees F. Working in batches if needed, fry the potato sticks for 5-8 minutes until just starting to cook but not yet browned
  4. Remove potatoes to drain on a wire rack
  5. Increase oil temperature 375 degrees F. Return potatoes to the frying oil and cook until golden brown. Remove to paper towel-lined bowl
  6. Alternately, you can bake or air the potato sticks to your preferred crispness

Final Assembly

  1. Add fried potatoes to a clean bowl and season with salt while still warm
  2. Add a ladle of hot poutine gravy and using tongs, toss the fries with the gravy
  3. Top with cheese curds and freshly ground black pepper
  4. Enjoy immediately