Vegetarian Poutine

Total time1 hr 35 min

Prep time20 min

Cook time45 min

Double-fried potatoes are the whole point here: a cold-water soak and a low-temp blanch set up that classic contrast of a fluffy, tender interior with a shatteringly crisp shell once they hit the hot oil for round two. While the fries cool between fries, a simple butter-and-flour roux builds into a deeply savory, glossy gravy, rounded out with a touch of ketchup, onion powder, and garlic powder until it's thick enough to coat the back of a spoon. Fresh cheese curds go on while everything's still warm, so the heat of the gravy melts them just enough to turn soft and gooey at the edges while keeping that signature squeak in the middle. A scatter of chopped parsley brightens the whole plate right before serving. It's a satisfying, share-straight-from-the-pan comfort food classic, and it's a great fit for a vegetarian table without losing any of that rich, indulgent character poutine is known for. Serve it immediately, while the fries are still crackling and the curds are just barely giving way.

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Ingredients

4 servings

For the fries

3 lbs russet potatoes (about 4 large), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
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
1 cup low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
Ingredient note
Some cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."

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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