Recipe courtesy of Chuck Hughes
Total:
2 hr
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
2 hr
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 to 8 large Yukon gold potatoes
  • 1 tablespoon vegetable oil
  • 1 shallot, minced
  • 1 small clove garlic, minced
  • 4 cups veal stock
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1 tablespoon whole green peppercorns
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups Cheddar cheese curds* (See Cook's Note)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying

Directions

Watch how to make this recipe.

Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.

In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.

Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.

In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.

Cook's Note

*Available in specialty cheese shops and online.

IDEAS YOU'LL LOVE

Shrimp Bisque Poutine

Recipe courtesy of Kelsey Nixon

Meatloaf with Awesome Sauce

Recipe courtesy of Nadia G

Poutine Nachos

Recipe courtesy of Susan Vu

Gnocchi Poutine

Recipe courtesy of Nadia G

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c