We found some turkey gravy in the freezer and said “POUTINE?”. We ended up making beef gravy instead, but it was the catalyst.
I cut up some fingerling (from the summer, still) and some red potatoes into 1/2 inch strips and let them sit in cold water for a couple of hours. Then I deep fried them in batches at about 145 C (300 F) for about 7 minutes. Not to brown but to cook them. I kept them in a baking oven while I did the rest. Once completed, I fried them again at 180 C (400 F) for just under 5 minutes. They turned out nicely brown and crispy – to hold up to that gravy!For the gravy, Karen used Superior Touch – Better Than Bouillon, Beef Base and followed directions adding a bit more pepper, some fish sauce, Worcestershire and some finely crushed garlic. Looked and tasted like the real thing. Finally we used Squeak’rs cheese curds from Bothwell Cheese. Cut them up a bit as they tend to be a bit bigger than needed.
As good as any we have had anywhere!