Poutine (Canada)

Preparation

1. 1

   Cut the potatoes into even fries about 1 cm thick, rinse them in cold water to remove excess starch (this stops them sticking and makes them crispier), then dry them well with a cloth.

2. 2

   Pre-fry them for 5-6 minutes in oil at 150-160°C, until tender but still pale: this first fry cooks the inside without browning it.

3. 3

   Drain and let them rest for 5 minutes, while the oil heats up to 180-190°C.

4. 4

   Fry them again for 3-4 minutes in the hot oil, until nicely golden and crisp outside: this double-frying makes all the difference.

5. 5

   During the second fry, heat the stock in a saucepan with the cornstarch dissolved in a little cold water, stirring until the gravy thickens slightly and coats the back of a spoon.

6. 6

   Drain the fries on paper towel and pile them onto plates or a large dish.

7. 7

   Scatter generously with cheese curds, ideally at room temperature: they melt better while keeping a bit of bite.

8. 8

   Pour the hot gravy over right away, so the cheese just starts to melt without turning fully liquid, and serve immediately: poutine doesn't wait.