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Indulge in this classic Canadian comfort food featuring perfectly crispy potato fries, topped with fresh, squeaky cheese curds, and generously smothered in a rich, savory beef gravy. It's a delightful blend of textures and flavors that will quickly become a favorite.
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Prepare and par-fry potatoes, then let them cool. → Prepare the rich beef gravy, thickening with a cornstarch slurry. → Double-fry the potatoes until golden and crispy. → Season fries with salt and arrange in a bowl. → Top fries with cheese curds and generously smother with hot gravy, then garnish.
Prepare and par-fry potatoes, then let them cool. → Prepare the rich beef gravy, thickening with a cornstarch slurry. → Double-fry the potatoes until golden and crispy. → Season fries with salt and arrange in a bowl. → Top fries with cheese curds and generously smother with hot gravy, then garnish.
Indulge in this classic Canadian comfort food featuring perfectly crispy potato fries, topped with fresh, squeaky cheese curds, and generously smothered in a rich, savory beef gravy. It's a delightful blend of textures and flavors that will quickly become a favorite.
Peel 2 pounds of Russet potatoes, removing the top and bottom ends.
Cut the peeled potatoes into even strips (french fry size) to ensure even frying. Slice them first, then cut into sticks.
Immediately immerse the cut potato strips in cold water to prevent oxidation and remove excess starch. Mix them around.
Rinse the potatoes in water at least three times until the water runs clear. Then drain them.
Using two layers of paper towels, pat the potato strips down thoroughly until completely dry.
Ensure potatoes are thoroughly patted dry before frying to prevent oil splashing.
Double-frying the potatoes is key to achieving a super crispy texture.
Whisk the roux and gravy continuously to prevent lumps and ensure smoothness.
If fresh cheese curds are not available, bits of mozzarella cheese can be used as a substitute.
Serve the poutine immediately while the fries are hot and crispy, and the gravy is warm.
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