Poutine very versatile gravy fries recipe in Canada. It has many local and thematic variations.
4 large potatoes, peeled
1 teaspoon salt
1 cup cheese curds
1 1/3 cups chicken gravy, heated
Oil for frying
Cut the potatoes lengthwise into thin strips and soak them in ice-cold water for about an hour. Drain and pat completely dry.
Heat the oil in a deep fryer and fry the potatoes until they turn dark white-yellow, for about 3 minutes. Drain the fries on paper towels and allow them to rest for a few minutes.
Re-fry the potatoes again until they turn crisp and medium golden brown, for 4 to 5 minutes. Drain the fries on fresh paper towels, salt them, and divide them onto 4 serving plates or bowls.
Add 1/4 cup of the cheese curds and 1/3 cup of the hot chicken gravy on each serving of fries. Serve hot.
This poutine recipe makes 4 servings.