Photo: Murray Hall • Food Styling: Jessie YuChen

Quebec is synonymous with poutine, that rich, glorious mess of fried potatoes topped with beefy gravy and squeaky cheese curds. It’s a primo party snack, and making the dish from scratch is a flex your guests won’t soon forget. This recipe comes from former SAVEUR Test Kitchen Assistant and Toronto native Anne-Marie White, who stirs green peppercorns and Worcestershire into the gravy for added spicy depth. Cheese curds can be found at some regional supermarkets and online.

Yield: 4–6
Time: 2 hours 50 minutes
  • 4 lb. unpeeled russet potatoes, scrubbed (about 4 large) and dried
  • 4 Tbsp. unsalted butter
  • ¼ cup all-purpose flour
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 4 cups beef stock, preferably homemade
  • 2 Tbsp. ketchup
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. green peppercorns
  • ½ tsp. Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 2 cups cheddar cheese curds


  1. On a cutting board, square off the potatoes by slicing about ¼ inch from each of their 4 long sides. Cut each potato lengthwise into ¼-inch planks. Slice the planks into ¼-inch-thick fries. Transfer to a bowl, cover with cold water, and refrigerate to release the starch, about 2 hours.
  2. Meanwhile, melt the butter in a medium pot over medium-high heat. Add the flour and cook, whisking frequently, until smooth and golden, about 2 minutes. Add the garlic and shallot and cook until soft, about 2 minutes. Gradually whisk in the stock, followed by the ketchup, vinegar, green peppercorns, Worcestershire, and salt and pepper to taste. Bring to a boil, then simmer, whisking frequently, until thickened and smooth, about 6 minutes. Remove from the heat and cover to keep warm. 
  3. Line a baking sheet with paper towels and set it by the stove. Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 3 inches and turn the heat to medium-high. Drain and dry the potatoes thoroughly with paper towels. When the temperature reads 325ºF, working in small batches, fry the potatoes, stirring occasionally, until limp and beginning to crisp, about 4 minutes. Turn off the heat. Using a spider skimmer, transfer to the baking sheet and set aside until cool, about 20 minutes.  
  4. Turn the heat to medium-high. When the temperature reads 375ºF, working in batches, fry the potatoes again until golden brown, about 2 minutes. Transfer to the baking sheet to quickly drain, then transfer to a platter. Pour the gravy over the fries, scatter with the cheese curds, and serve immediately. 

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