Air Fryer

Poutine

Name: Poutine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 Idaho potatoes (scrubbed and cut into ½-inch thick strips); 2 teaspoons vegetable oil; 2 tablespoons butter; ¼ onion (minced (about ¼ cup)); 1 clove garlic (smashed); ¼ teaspoon dried thyme; 3 tablespoons flour; 1 teaspoon tomato paste; 1½ cups strong beef stock; salt and lots of freshly ground black pepper; a few dashes of Worcestershire sauce; ⅔ cup chopped string cheese or cheese curds

Poutine is Canada’s favorite way to eat French fries! It’s messy and delicious and brings me home to Canada every time I indulge in a portion (or two!). There are three components to poutine and each one needs to be just right to make this the perfect side dish, appetizer or even main meal!

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First of all, the fries need to be crispy and brown on the outside, but tender and moist on the inside. However you make the french fries – deep-fry or air-fry – make sure they are not soggy. Soggy fries on the bottom only get soggier once you pour gravy on top. The cheese curds are the second important component. Cheese curds can be bought almost anywhere cheese is sold in Canada. In the USA, they are not quite as common, but you should be able to find cheese curds in the grocery store. Traditionally, white cheese curds are used for poutine (as opposed to yellow), but use what you can get. Finally, and possibly the most important part of poutine, the gravy must be perfect. Smooth, deep and rich is how I like my gravy for poutine. This gravy recipe is enhanced with tomato paste and Worcestershire sauce, and poured over the fries and curds, it melts the cheese and coats the potatoes perfectly.

While you can eat these with your fingers, I highly recommend grabbing a fork!

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Poutine

Nutrition Info Print Recipe

Prep Time: 10 m
Cook Time: 25 m
Total Time: 35 m
Servings:
2

Ingredients

2 Idaho potatoes scrubbed and cut into ½-inch thick strips
2 teaspoons vegetable oil
2 tablespoons butter
¼ onion minced (about ¼ cup)
1 clove garlic smashed
¼ teaspoon dried thyme
3 tablespoons flour
1 teaspoon tomato paste
1½ cups strong beef stock
salt and lots of freshly ground black pepper
a few dashes of Worcestershire sauce
⅔ cup chopped string cheese or cheese curds

Instructions

Bring a pot of salted water to a boil in a large saucepan while you peel and cut the potatoes. Blanch the potatoes in the boiling salted water for 4 minutes while you pre-heat the air fryer to 400ºF. Strain the potatoes and rinse them with cold water. Dry them well with a clean kitchen towel.
Toss the dried potato sticks gently with the oil and place them in the air fryer basket. Air-fry for 25 minutes, shaking the basket a few times while the fries cook to help them brown evenly.
While the fries are cooking, make the gravy. Melt the butter in a small saucepan over medium heat. Add the onion, garlic and thyme and cook for five minutes, until soft and just starting to brown. Stir in the flour and cook for another two minutes, stirring regularly. Finally, add the tomato paste and continue to cook for another minute or two. Whisk in the beef stock and bring the mixture to a boil to thicken. Season to taste with salt, lots of freshly ground black pepper and a few dashes of Worcestershire sauce. Keep the gravy warm.
As soon as the fries are done, season them with salt and transfer to a plate or basket. Top the fries with the cheese curds or string cheese, and pour the warm gravy over the top. Grab a fork and get busy!

Enjoy,

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