How to Make Poutine
Prepare the potatoes., Heat the butter., Add the flour to the butter., Add the garlic and shallot., Add the stock, ketchup, Worcestershire sauce, peppercorns, and salt and pepper to the mixture., Remove from heat and set aside., Cook the potatoes...
Step-by-Step Guide
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Step 1: Prepare the potatoes.
Cut the potatoes so they are each about 1/3
- 1/4 inch thick.
Put them in a large bowl filled with cold water and refrigerate them for about 2 hours. -
Step 2: Heat the butter.
Place 4 tbsp. of unsalted butter in a saucepan and heat it up over medium-high heat. , Add 1/4 cup of flour into the butter and stir it until it is smooth.
This should take about 2 minutes. , Add one minced clove of garlic and one minced shallot to the mixture and cook them until they are soft, for another 2 or so minutes. , Add 4 cups of beef stock, 2 tbsp. of ketchup, ½ tsp.
Worcestershire sauce, 1 tbsp. peppercorns, and salt and pepper to taste to the mixture.
Stir the ingredients together until they have thickened a bit, which should take about 5-6 minutes. , You have made the gravy that you will pour over the potatoes. , Drain the potatoes and dry them with paper towels before you fry them.
Pour canola oil into a pan and heat it up over medium-high heat.
Then, place the potatoes in the pan and stir them to get them in the oil evenly, until they are golden brown and fully cooked. , Place the potatoes on paper towels to drain the excess oil and then have them cool for about 20 minutes. , Place the potatoes on a plate and pour the gravy over them, topping it with 2 cups of cheese curd.
Enjoy this dish as a main course while it's nice and hot. -
Step 3: Add the flour to the butter.
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Step 4: Add the garlic and shallot.
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Step 5: Add the stock
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Step 6: ketchup
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Step 7: Worcestershire sauce
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Step 8: peppercorns
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Step 9: and salt and pepper to the mixture.
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Step 10: Remove from heat and set aside.
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Step 11: Cook the potatoes.
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Step 12: Drain the potatoes and let them cool.
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Step 13: Serve.
Detailed Guide
Cut the potatoes so they are each about 1/3
- 1/4 inch thick.
Put them in a large bowl filled with cold water and refrigerate them for about 2 hours.
Place 4 tbsp. of unsalted butter in a saucepan and heat it up over medium-high heat. , Add 1/4 cup of flour into the butter and stir it until it is smooth.
This should take about 2 minutes. , Add one minced clove of garlic and one minced shallot to the mixture and cook them until they are soft, for another 2 or so minutes. , Add 4 cups of beef stock, 2 tbsp. of ketchup, ½ tsp.
Worcestershire sauce, 1 tbsp. peppercorns, and salt and pepper to taste to the mixture.
Stir the ingredients together until they have thickened a bit, which should take about 5-6 minutes. , You have made the gravy that you will pour over the potatoes. , Drain the potatoes and dry them with paper towels before you fry them.
Pour canola oil into a pan and heat it up over medium-high heat.
Then, place the potatoes in the pan and stir them to get them in the oil evenly, until they are golden brown and fully cooked. , Place the potatoes on paper towels to drain the excess oil and then have them cool for about 20 minutes. , Place the potatoes on a plate and pour the gravy over them, topping it with 2 cups of cheese curd.
Enjoy this dish as a main course while it's nice and hot.
About the Author
Eric Coleman
Experienced content creator specializing in creative arts guides and tutorials.
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