Poutine

Directions

1. Slice potatoes lengthwise, about ¼-inch thick. Stack slices and cut lengthwise again into ¼-inch thick sticks. (Can use a French fry cutter for this step.)
2. Place potatoes into large bowl of cold water and let rest for at least 60 minutes or up to 24 hours for extra crispy fries. Drain well and pat dry.
3. Make gravy by heating 1 tablespoon oil in pan over medium heat and then adding shallot and garlic. Cook 3 minutes.
4. Add chicken and beef broths, ketchup, vinegar, peppercorns, and Worcestershire sauce. Bring to a boil.
5. In separate pan melt butter over medium-high heat and add flour, stirring until slightly browned, about 2–3 minutes.
6. Whisk stock mixture into flour mixture and simmer until reduced by half, about 20 minutes.
7. Season with salt and pepper and keep warm.
8. Line baking sheet with double layer of paper towel.
9. Heat 2–3 inches oil in heavy-bottomed pot over medium-high heat until thermometer reaches 350°F (or use deep-fryer).
10. Fry potatoes in small batches until whitish yellow, about 8 minutes.
11. Remove with strainer and drain on paper towels.
12. Increase heat to high so oil reaches 375°F and fry potatoes again in batches until golden-brown, about 6–8 minutes.
13. Transfer the potatoes to paper towel to drain.
14. Season fries with salt and pepper while hot.
15. Strain gravy.
16. Place fries in shallow dishes and top with cheese curds and gravy.