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You know it! Poutine is Canada’s national food next to Beaver tails and Bacon.   This also makes amazing boat food and the combinations are endless.

Use a good Russet Potato don’t use anything else … mushy fries suck.  Also, this is a twice cooked at different temperatures.

As for the gravy if you have the real stuff use that.  Otherwise just use chicken or beef stock, reduce and season.  Good enough.

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Canadian Poutine

Course: Appetizers, Main Dish
Cuisine: Comfort Food


  • Russet Potatoes
  • Canadian Bacon
  • Cheese Curds
  • Beef Broth
  • Cornstarch
  • Salt & Pepper
  • Sour Cream
  • Chives or Green Onions
  • Chopped Rosemary Optional to flavour the gravy.
  • Sunflower Oil Don't use Olive Oil. Use Veg oil as an alternative.
  • 1/2 tsp Baking Soda



  • In a pan add your chicken or beef stock to a Med-High heat and bring to a boil.
  • Add in a small amount of Rosemary for flavour.
  • Add it crushed peppercorns and salt to taste.
  • 50/50 mix with 1/8 cup of water, baking soda and Cornstarch. You likely won't need to use it all. Blend small amounts until you get the consistency you want. The overall process takes about 20-30 min.


  • Cut into fries with or without the skin and place in a bowl of cold water. 
  • This is important. Heat your oil to 325F or 165C.
  • Take your fries out of the water and completely pat dry before you put into oil.
  • Put your fries in the oil for 3-4 min. Don't take the out till you get a nice colour and still soft. The size of your fri will determine how long it will need to cook. You will get a better crisp finish by doing this.
  • Take the fries out and set aside. Heat the oil now to 375F or about 4 or 5 min. You're looking for good colour and crispy.
  • Take out and pat with paper towel.
  • Place curds on top and pour your hot gravy on top.
  • Add your bacon bits, sour cream and chives.

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