Poutine – Canada’s National Dish
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Soaking Time
1 hr
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Total Time
1 hr 25 mins
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Servings
4
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Calories
404 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Canadian
Poutine – Canada’s National Dish
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Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds. It is one of the most symbolic Canadian dishes. Being a Canadian food blogger I have to share a recipe for Canadian Poutine!
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Ingredients
- 8 potatoes (russet or any potato of choice)
- salt
- oil for frying (canola, vegetable, or other light oil of choice (not olive oil))
- 1 ½ cup cheese curds (or shredded mozzarella cheese)
Poutine Gravy
- 2 tablespoon butter
- 2 tablespoon flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon pepper
- 2.5 cups beef broth
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Instructions
- Wash and dry potatoes. Slice into ½” fries or desired thickness. Soak in ice water for 1 hour.
- In a sauce pot on medium heat melt the butter. Add in the flour and spices. This creates a roux which will thicken the gravy. Stir continuously, cook 2-3 minutes.
- Add the beef broth to the pot. Use a whisk or fork to combine with the butter and flour mixture, stir continuously until evenly combined.
- Cook 2-3 minutes or until the gravy is gently bubbling and thickened. Remove from the heat, cover and set aside.
- In a large pot or skillet on medium heat, heat enough oil to come 2” up the sides.
- Working in batches fry the potatoes for 5-8 minutes or until just browned. Remove the fries from the oil and drain on a paper towel lined plate.
- After all the fries have been fried, turn the heat up to medium-high. Working in batches, fry the fries again for 1-2 minutes or until golden brown.
- Remove the fries from the oil and drain on a paper towel lined plate, season with salt to taste.
- Assemble the poutine by adding a layer of fries to a dish, top with 2-3 spoons of gravy, cheese curds and more gravy.
- Enjoy!
Notes
- Tip for the Crispiest Fries: soak sliced potatoes in ice water for 1 hour. This draws out starch from the potatoes, when fried they will be crispier. If you cannot soak for a whole hour, soak the fries as long as you can, for example while you prepare the gravy (approximately 10 minutes) then drain and pat dry before frying.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
78g
(26%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
634mg
(26%)
Potassium
1888mg
(54%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
192IU
(4%)
Vitamin C
84mg
(93%)
Calcium
66mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 78g | 26% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 634mg | 26% |
| Potassium | 1888mg | 40% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 84mg | 93% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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