IT”S CANADA DAY!!! So of course I had to share my iconic poutine recipe. Ya’ll have been asking for this for a while. So I thought what a perfect occasion to share it.
This poutine is a classic version but it is not just gravy and cheese and fries. It’s insanely perfect oven baked fries (think Costco fries… yuh). Then of course the classic cheese curds cause we’re not going to mess with perfection. But the piece de resistance is this RIDONCULOUS gravy. As a self proclaimed sauce queen when I say I know gravy I KNOW GRAVY ok. This is no average gravy, this is BOLD and UMAMI and TANGY and tastes like the perfect brown gravy but elevated but not in an annoying you want the classic back kind of way. You’ll just have to try it and see for yourself.
My secret ingredients - dijon and white vinegar. I ALWAYS put white vinegar on my poutine (trust me… every single person I’ve told to do this has been wowed). So I thought, why don’t I just add it right to the gravy. So I did, and it’s incredible.
The fruit is definitely worth the squeeze…. by a landslide. Quite possibly my favorite recipe of the year so far (don’t tell the others!) So show us Canadians some love this week and enjoy the food of my people.
canada d’eh poutine
TOTAL TIME: 1 hour 15 minutes
SERVES: 2
why baking soda in the water? it raises the pH, which helps break down the outside of the potato faster and gives you that crispy, almost lacquered exterior once they roast.
why not nonstick for the gravy? you need the browned bits that stick to the pan - that’s where all the flavor comes from. Nonstick won’t let that happen so stainless steel is ideal.