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Poutine


Serves: 4
timePrep time: 40 mins
timeTotal time:
Poutine
Recipe photograph by Martin Poole
Take chips to the next level with oozy mozzarella and ladlefuls of gravy in this poutine recipe. It's one of the most iconic snacks in Canada, and you'll soon see why!

Serves: 4
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
711Kcal
Fat
40gr
Saturates
20gr
Carbs
66gr
Sugars
7gr
Fibre
6gr
Protein
19gr
Salt
1.2gr

Nadine Brown

Nadine Brown

When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown

Nadine Brown

When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes

Ingredients

  • 1kg medium-large potatoes (about 6), preferably King Edwards
  • about 1.5 ltr vegetable oil, to fry
  • 250g mozzarella, torn into small chunks
For the gravy
  • 75g butter
  • 75g plain flour
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 600ml good-quality beef stock
  • 300ml good-quality chicken stock
  • 1 tbsp tomato ketchup
  • 1 tbsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 2 bay leaves

Step by step

Get Ahead
Make the gravy up to 2 days ahead and chill. The recipe makes more gravy than needed for 4 servings; freeze the leftovers for up to 3 months.
  1. Peel then cut the potatoes into 1cm-wide chips. Submerge in a bowl of cold water and leave to stand for at least 1 hour.
  2. Meanwhile, start on the gravy. Melt the butter in a large sauté pan on a medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes. Stir in the flour, cooking it out for 2 minutes until pale golden-brown. Gradually stir in the beef and chicken stocks, followed by the ketchup, balsamic vinegar, Worcestershire sauce and bay leaves. Bring to the boil then lower the heat and simmer until thickened, about 10 minutes. Strain through a fine sieve into a clean pan. Season to taste then cover and set aside.
  3. Drain the soaked chips and dry off thoroughly in a clean tea towel. Add vegetable oil to a deep wide pan, to a depth of about 4cm. On a medium hob, heat the oil to 150°C on a cook’s thermometer. Fry a third of the chips at a time until slightly crisp but barely coloured, about 4 minutes. Lift out to a tray lined with kitchen paper; continue until all the chips have had their first fry. Increase the hob heat to high and heat the oil to 190°C. Working in three batches again, fry the chips, stirring often, until crisp and golden brown, about 1-2 minutes. Transfer to fresh paper towels to drain. Once done, sprinkle with salt.
  4. Divide the fries between four bowls, layering with the mozzarella. Reheat the gravy so it’s piping hot; add a splash of water if it’s thickened up too much. Pour 1-2 ladlefuls of gravy over each bowl of chips and finish with a grinding of black pepper.

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