Rye Free Poutine

Total time1 hr 35 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the fries

3 lbs russet potatoes (about 4 large), peeled
6 cups vegetable oil or canola oil, for frying
1 tsp salt, plus more to taste

For the gravy

2 tbsp unsalted butter
2 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 cup low-sodium beef broth
1 cup low-sodium chicken broth
1 tbsp ketchup
1 tsp worcestershire sauce
½ tsp onion powder
¼ tsp garlic powder
salt and pepper, to taste

For assembly

8 oz fresh cheese curds, at room temperature

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Cut the peeled potatoes into sticks about 1/4 inch thick and 3 inches long. Place them in a large bowl, cover with cold water, and soak for at least 30 minutes. Drain thoroughly and pat completely dry with paper towels — any surface moisture will cause the oil to spatter.
2
Pour the oil into a large heavy-bottomed pot or Dutch oven and heat over medium heat until a deep-fry thermometer reads 300°F (150°C). Working in 3 or 4 batches to avoid crowding, fry the potatoes for 4–5 minutes, until just cooked through but still pale with no color. Remove with a slotted spoon or spider strainer and spread in a single layer on a wire rack set over a baking sheet. Let the oil return to 300°F (150°C) between batches. Allow the blanched fries to cool for at least 10 minutes.

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