Best Poutine Fries Recipes

CHICKEN FRIES POUTINE RECIPE BY TASTY

Steps:

• Slice the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they resemble fries. Season generously with salt and pepper.
• In a medium bowl, mix together the white pepper, garlic powder, onion powder, black pepper, and salt. Add the flour and mix until well combined.
• In a separate medium bowl, beat the eggs. Add the panko to another medium bowl.
• Dredge the chicken strips in the flour-spice mixture, then dip in the egg, then the panko, pressing the bread crumbs onto the chicken to ensure even coverage.
• Heat the vegetable oil in a large skillet. Shallow-fry the chicken fries for 1-2 minutes on each side, until fully cooked and golden. Drain on paper towels.
• Cook the McCormick Brown Gravy Mix according to the package directions.
• Arrange half of the chicken fries on a platter or baking dish, then top with half of the cheese curds and a bit of the gravy. Top with the rest of the chicken fries, the remaining cheese curds, and gravy. Garnish with chives and serve immediately.
• Enjoy!

POUTINE (FRENCH FRIES WITH GRAVY AND CHEESE)

Steps:

• Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry.
• Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
• Put oven rack in middle position and preheat oven to 200°F.
• Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
• Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
• Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.
• Stir chives into sauce and drizzle over fries. Serve immediately.

POUTINE (FRIES AND GRAVY)

Steps:

• In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

SWEET POTATO FRIES 'POUTINE'

Steps:

• Prepare fries as directed on package. Remove from oven.
• Heat broiler. Top fries with marshmallows. Broil, 6 inches from heat, 1 min. or until lightly browned.
• Top with remaining ingredients.

SCRATCH-MADE FRIES WITH CHORIZO POUTINE

Steps:

• For the fries: Wash and scrub the potatoes. Cut the potatoes into 1/4-inch slices, and then slice into 1/4-inch sticks. Fill a large bowl with water and the vinegar and soak the potatoes for at least 30 minutes and up to 24 hours. Drain and pat dry with paper towels.
• For the chorizo poutine: Melt the butter in a large saucepan over medium-high heat. Once the butter has melted, add the garlic, onions, carrot, celery and 1 teaspoon salt and saute until the onions are translucent, 4 to 5 minutes. Add the chorizo and saute, breaking up the meat with a wooden spoon, until well browned, 7 to 8 minutes. Add the flour and stir well, cooking the mixture until the flour is completely incorporated. Deglaze with the beef stock, then add the hot sauce, Worcestershire and dry mustard and stir well until combined. Bring to a boil and reduce to a simmer, cooking until the sauce thickens, 30 to 35 minutes. Season with salt and 1/2 teaspoon black pepper, keep warm and set aside.
• Cook the fries: Preheat 3 to 4 inches of canola oil in a Dutch oven to 300 degrees F. Working in small batches to avoid overcrowding the pot, add handfuls of potatoes to the oil. Blanch the potatoes until just lightly golden, 5 to 7 minutes. Remove the potatoes, shake off excess oil and let drain on a paper towel-lined baking sheet. Allow to cool. Once all the fried have been blanched, raise the temperature of the oil to 350 degrees F. Working in batches again, cook the fries until golden brown and very crispy, 3 to 5 minutes. Remove the fries from the oil, drain and season with salt.
• To serve, place half of the fries on a large serving platter. Sprinkle the cheese curds over the top, and spoon the hot chorizo gravy over the fries. Repeat with a second layer of each, finishing with a garnish of sliced scallions.

AROUND THE WORLD FRIES: CRISPY POLENTA POUTINE

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and generously brush with 1 tablespoon of the oil.
• Remove the packaging from the polenta and cut each tube in half crosswise. Cut each half lengthwise into 8 wedges. Spread the wedges on the prepared baking sheet, brush with 2 tablespoons of the oil and generously sprinkle with 1 tablespoon of the garlic-herb seasoning and a pinch of salt. Bake the wedges, turning once, until golden brown and crispy along the edges, 45 to 50 minutes.
• Meanwhile, place a large skillet over medium heat and add 2 tablespoons of the oil. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Add the ground turkey to the pan and cook, breaking it up with a spoon and stirring occasionally, until evenly browned, about 10 minutes. Stir in the tomatoes, capers, sugar, 1/2 cup water and the remaining 1 tablespoon garlic-herb seasoning. Bring to a simmer and reduce the heat to low. Cook the sauce until thickened, about 12 minutes more.
• Divide the hot polenta fries among 6 plates. Spoon the hot tomato sauce over the fries. Dollop some ricotta over the sauce. Top with ribbons of fresh basil and sprinkle with lemon zest. Drizzle with the remaining 3 tablespoons oil and serve immediately.

POO-YIE FRIES (CAJUN POUTINE)

Steps:

• Special equipment: a French fry cutter; a deep-fryer.
• For the roast:.
• Preheat the oven to 300 degrees F. Sprinkle the meat all over with salt, pepper and the cayenne. Heat the oil in a large Dutch oven and brown the roast on all sides, about 4 minutes per side. Remove the roast from the pan and add the garlic and onions. Place the roast on top, fat-side up. Add the beef broth and 4 cups water to the pan and cover. Place in the oven and roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, 3 to 4 hours.
• Transfer the roast to a cutting board and pour the broth into a bowl to reserve for the gravy. Slice the meat across the grain, then shred it with two forks.
• For the Poo-Yie gravy:.
• Heat the butter in a large black cast-iron skillet or Dutch oven until fully melted and beginning to bubble. Add the flour and stir constantly until you get a nice, thick, dark brown color. Lower the heat and slowly add 7 cups of the reserved beef broth and whisk until smooth. Add the ketchup, pepper, vinegar, Worcestershire sauce, salt and onion powder and whisk over low heat. Add the shredded roast to the gravy and remove it from the heat. (If the gravy thickens, add a little more broth to thin it.).
• For the Poo-Yie fries:.
• Meanwhile, soak the fries in cold water for 45 minutes. Drain in a colander to remove excess moisture.
• Heat the oil to 300 degrees F in a deep-fryer. Place the fries in the fryer basket and fry, 4 1/2 minutes. Take out the fryer basket and let the fries cool to room temperature (shake the basket to prevent the fries from sticking together); bring the oil to 350 degrees F. Drop the basket of fries back in the fryer and cook until golden, about 2 minutes. Drain well, shaking the basket.
• Put the fries in a bowl, pour the gravy over them and top with mozzarella and onions. Serve immediately. Reserve the remaining gravy for more Poo-Yie Fries.

POUTINE (FRENCH FRIES WITH GRAVY & CHEESE CURDS) RECIPE - (4.4/5)

Steps:

• Cut potatoes into lengths of about ¼" x ¼" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours. Meanwhile, heat butter in a 2-quart saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm. Pour oil to a depth of 3" in a 6-quart Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

AROUND THE WORLD FRIES: COWBOY BBQ POUTINE

Steps:

• Line a baking sheet with parchment paper.
• Place the frozen steak fries on the prepared baking sheet and drizzle with the oil. Sprinkle with the cowboy rub and a pinch of salt. Toss the potatoes to coat and roast according to the package directions until golden brown and crispy.
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the ground beef and sprinkle with the barbecue spice blend and 1/2 teaspoon salt. Cook, stirring occasionally, until evenly browned, 8 to 10 minutes. Set aside.
• Remove the cooked fries from the oven but leave on the baking sheet. Alternatively, you can transfer the cooked fries to a large cast-iron skillet for serving.
• Set the oven to 375 degrees F.
• Cover the fries evenly with the baked beans. Put the cooked ground beef on top of the beans and drizzle with the barbecue sauce. Sprinkle with 1/4 cup of the fried onion strings. Cover the onions with the Gouda.
• Put the baking sheet or skillet back in the oven and bake until the cheese melts and the sauce bubbles, 5 to 7 minutes.
• Sprinkle the baked poutine with the remaining fried onion strings, crumbled bacon and scallions. Serve immediately.

TURKEY GRAVY POUTINE WITH AIR FRYER FRIES

Steps:

• Soak fries for 30 minutes in water to cover. Drain and pat dry with paper towels. Drizzle with oil and toss to coat.
• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Arrange fries in a double layer in the fryer basket. Cook, tossing every 5 minutes, until golden brown, 15 to 20 minutes.
• Transfer to a serving dish. Sprinkle with Parmesan, Italian seasoning, and salt. Top with cheese curds and hot gravy. Garnish with parsley and black pepper.

POUTINE FRIES RECIPE

Steps:

• Heat oven to 425ºF.
• Bake GOLDEN FRIES 40 to 45 min. or until crisp and golden brown, topping with warm gravy, cheese and bacon for the last 5 min.
• Top with remaining ingredients.